Vodka runs quietly beneath the deep berry sweetness of raspberry liqueur and the bright, frothy lift of fresh pineapple juice, hard shaken until a pale crown settles over a garnet body. It wears the Martini's silhouette without the spirit-forward bite, served up and very cold, with a spritz of lemon oil sharpening the fruit on the nose.
Garnish: Lemon Peel
Shaken · Coupe · Up
add
Add the vodka, raspberry liqueur, and fresh pineapple juice to a cocktail shaker.
shake
Shake well with ice, about 20 seconds, until a frothy crown develops.
strain
Double-strain into a chilled coupe or cocktail glass.
express
Express the oil from a lemon peel over the surface of the drink.
garnish
Optionally garnish with a pineapple wedge or a single raspberry.
Keith McNally, the New York restaurateur, came up with the drink in the late 1980s. Its real rise began in 1996, when bartender Dale DeGroff put it on the menu at one of McNally's venues and carried it to wider fame. The name nods to Chambord, the French black raspberry liqueur behind its colour, and the IBA now counts it among its official cocktails in the New Era category.