Venturing out of the startup world for a moment… and into the world of cocktail mixology.
Over the past few years, I’ve slowly been exploring cocktails at home - largely from classic, well known recipes - though recently I’ve been a bit more experimental. Tonight, I hit gold: by far the most successful (read: delicious) custom recipe I’ve developed - just in time for the heat of summer! Inspired by a box of fresh raspberries brought home by my fiancé and a bottle of Limoncello we recently procured, I’m pleased to present…
The Raspberry Limoncello Martini
- 6 raspberries
- 2oz Buddha’s Hand vodka (see below)
- 1oz Limoncello
- 0.5oz simple syrup (see below)
In a cocktail shaker, muddle the raspberries and vodka. Add Limoncello and simple syrup, then shake, strain thoroughly, and serve.
Buddha’s Hand Vodka
We discovered this fantastic vodka infusion a few years ago and it’s high acid content is fantastic for fruit-forward martinis. Fortunately it’s easy to make - the hardest part is finding a Buddha’s Hand (an asian citrus that looks like a spidery lemon). We’ve had the most luck shopping at Whole Foods in February, which seems to be its season.
Simply slice the Buddha’s Hand in long strips (cut each ‘finger’ in half) and insert into a bottle of Smirnoff. There’s no need to buy better vodka.
You’ll have great flavor (and pale coloration) in as little as a week and the best part is you can leave the Buddha’s Hand strips submerged indefinitely without the flavor becoming bitter (this is not true with most infusions)!
Simple syrup is even easier to whip up. Combine equal parts (by volume) water and sugar over low heat until fully dissolved, then refrigerate until cool. It will keep for months in a sealed container.