French Kiss Martini Recipes

Steps:

• Mix all ingreidents in shaker.
• Shake well.
• Strain and pour into a Martini glass.

Steps:

• Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice.

Steps:

• For the rim: Put the popping candy in a shallow dish. Rub the lemon wedge around the rim of a coupe glass, then roll the rim in the popping candy.
• For the cocktail: Put the Passion Tea-Infused Gin, Simple Syrup and lemon juice in a cocktail shaker with ice. Shake vigorously, then strain into the rimmed glass. Top off with champagne.
• Put the tea bags in a 16-ounce mason jar, then fill with the gin. Leave at room temperature, giving it a little swirl every half hour, for 3 to 4 hours. Remove the bags.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Steps:

• Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted.
• Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

Steps:

• Shake all ingredients with ice & strain into a martini glass.
• Garnish with a Hershey's Kiss or a raspberry.

Steps:

• Pour vodka in a martini glass, top with Champagne and pour a little of the Chambord over the back of a spoon to make it float.

Steps:

• Pour apricot juice into a champagne flute. Add champagne and stir. Place apricot slice on the rim as a garnish.

Steps:

• Pour ingredients into shaker filled with ice. Shake well. Pour into martini glass. Garnish with a speared cherry or raspberry.

Steps:

• Shake ingredients with ice and strain into a martini glass.
• Garnish with a Hershey's Kiss or a raspberry.

Steps:

• Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.