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Recipe

Festive French Martini

A creamy, dreamy French martini with raspberry, pineapple, and vodka that feels like a holiday party in a glass.

Author By Matt Campbell
4.8
A chilled French martini in a coupe glass with a pale pink foam top, garnished with a few raspberries on a small cocktail pick, sitting on a marble counter with soft holiday lights blurred in the background
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Some cocktails are here to be serious. This is not one of them.

This Festive French Martini is creamy in the way a great dessert is creamy, but it still drinks like a proper cocktail. You get bright raspberry, a tropical pineapple lift, and that smooth vodka backbone that keeps everything from turning into juice-box territory. The best part is the texture: a frothy, cloud-like top that makes you take a second sip just to confirm it is, in fact, that good.

It is the kind of drink that fits everywhere. Holiday parties, New Year’s, a cozy movie night, or that random Tuesday when you want something that feels bright without doing anything complicated. Grab a shaker, then taste before you pour and adjust to your sweetness preference.

Hands shaking a stainless steel cocktail shaker with ice on a home kitchen counter, with a coupe glass and fresh raspberries nearby

Why It Works

  • Big flavor with minimal ingredients: Chambord brings raspberry depth, pineapple brings brightness, and vodka keeps it clean.
  • That signature creamy foam: A hard shake with plenty of ice whips air into the pineapple juice for a naturally silky, frothy cap.
  • Easy to scale for a crowd: Batch the base in a pitcher, then shake individual servings so everyone gets that foam.
  • Festive without being fussy: One garnish and you are suddenly hosting like you planned this.

Pairs Well With

Storage Tips

Let’s be real: a French martini is best freshly shaken. That foam is a fleeting little miracle.

  • If you have extra (unshaken) mix: Combine vodka, Chambord, and pineapple juice in a sealed jar or bottle and refrigerate up to 24 hours. Note: pineapple juice can lose freshness as it sits, so the flavor and foam may be a little less punchy the next day. Shake again before serving.
  • If it is already shaken: You can refrigerate it for a few hours, but the foam will fade and it will taste flatter. Still drinkable, just less magical.
  • Party move: Pre-chill your coupes or martini glasses in the freezer for 10 minutes. Cold glass helps the frothy top stick around a bit longer.

Common Questions

Is a French martini supposed to be creamy?

It is not creamy from dairy, but it is famously silky. The “creamy” vibe comes from shaking pineapple juice hard with ice, which creates a foamy, plush texture on top. No heavy cream needed.

What can I use instead of Chambord?

Chambord is classic, but you can swap in another raspberry liqueur. If you are in a pinch, use crème de cassis (blackcurrant) for a deeper, darker berry flavor. Just know it will not taste like a classic French martini. You can also do a small spoonful of raspberry jam plus a touch more vodka, then shake very well and strain extra carefully.

Can I use fresh pineapple juice?

Yes, and it is excellent. Just strain it if it is pulpy so you still get a smooth drink. Fresh juice can foam even more, which is a win.

How do I make it less sweet?

Use 100% pineapple juice with no added sugar (or a tarter not-from-concentrate juice), or reduce the Chambord to 1/4 ounce and add a small squeeze of lemon. The lemon will sharpen everything up without changing the vibe.

Can I batch this cocktail?

Absolutely. Mix the liquids (no ice) in a pitcher and refrigerate. When guests are ready, shake each serving with ice for that signature foam.

How do I make it stronger or lighter?

Stronger: bump vodka to 2 1/2 ounces. Lighter: drop vodka to 1 1/2 ounces or add an extra 1/2 ounce pineapple juice. Keep the hard shake either way so you still get that froth.

Can I make a mocktail version?

Yes. Swap vodka for a nonalcoholic spirit (or cold water), and swap Chambord for raspberry syrup or muddled raspberries plus a little simple syrup. Shake with pineapple juice and ice for the same foamy top.

I started making French martinis when I wanted a “holiday drink” that did not require a blender, a candy cane rim, and a minor engineering degree. The first time I shook pineapple juice hard enough to get that foam, I felt like I had unlocked a tiny home-bartender cheat code. Now it is my go-to when friends are coming over and I want something that looks fancy, tastes bright, and still leaves me time to snack in the kitchen while pretending I am being helpful.