Cranberry-Lemongrass Martini
Recipe created by Mark Gaier and Clark Frasier
Skewers of cranberries and lemongrass spears serve as garnish for this fragrant concoction of raspberry vodka, lime juice, lemongrass syrup, and sparkling wine.

This recipe is one of O's delicious cranberry recipes.
Servings: Serves 8
Ingredients
  • 2 cups cranberries , fresh or defrosted
  • 1 cup sugar
  • 1 cup sugar
  • 3 pieces of fresh lemongrass , about 1-inch each
  • 1 1/2 cups Rasberry Stoli
  • 1 cup Cointreau or Triple Sec
  • Juice of 2 limes
  • 1 cup sparkling wine
  • Lemongrass pieces (for garnish)
  • Skewers of cranberries (for garnish)
Directions
Active Time: 25 minutes
Total time: 1 hour


To make cranberry puree: Cook cranberries and sugar in a saucepan over medium-high heat until cranberries pop open and blend easily, about 8 minutes. Let cool. Process in a blender until smooth, then strain through cheesecloth or a fine-mesh strainer. Puree can be stored in the refrigerator, covered, for up to 2 weeks.

To make lemongrass simple syrup: Combine sugar, 1 cup water, and lemongrass in a saucepan. Cook over medium-low heat until liquid becomes sticky, about 10 minutes. Let cool; strain and discard lemongrass. Simple syrup can be stored in the refrigerator for 1 month.

To assemble: Combine Stoli, Cointreau or Triple Sec, 3 tablespoons cranberry puree, 3 tablespoons lemongrass simple syrup, and lime juice. Working in batches, place into a shaker with ice and shake. Portion into 8 martini glasses and finish each with a splash of sparkling wine. Garnish with a piece of lemongrass and a skewer of fresh cranberries.

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