If you love dessert cocktails that feel a little luxurious, this Raspberry White Chocolate Martini will hit the spot. It’s smooth, not too sweet, and full of ripe raspberry flavor balanced with creamy white chocolate notes. The color is gorgeous, the texture is silky, and it tastes like a grown-up raspberry truffle in a glass.
Best of all, you can pull it together with a handful of ingredients in just a few minutes. It’s perfect for date night, girls’ night, or any celebration where you want something pretty and memorable.
What Makes This Special
This martini combines the tart freshness of raspberries with the velvety richness of white chocolate, creating a cocktail that’s indulgent without being heavy. Unlike overly sugary dessert drinks, it leans on real fruit and quality spirits, so the flavors stay bright and balanced.
The addition of cream or half-and-half gives it a lush mouthfeel, while vanilla and a hint of citrus keep it lively. Serve it chilled with a white chocolate rim, and it looks like something you’d order at a high-end cocktail bar.
Ingredients
- 2 oz vanilla vodka (or plain vodka with a drop of vanilla extract)
- 1 oz white crème de cacao (white chocolate liqueur works too)
- 1 oz Chambord (or another raspberry liqueur)
- 1 oz heavy cream or half-and-half (half-and-half is a bit lighter)
- 1 oz raspberry puree (or 6–8 fresh raspberries, muddled and strained)
- 1/2 oz simple syrup (adjust to taste)
- Ice for shaking
- White chocolate shavings or melted white chocolate for the rim (optional)
- Fresh raspberries for garnish
- Lemon twist (optional, for a subtle citrus aroma)
How to Make It
- Prep the glass. Chill a martini glass in the freezer for 5–10 minutes. For a dessert-style presentation, lightly dip the rim in melted white chocolate or coat it with white chocolate shavings.
- Make the raspberry base. If using fresh raspberries, muddle them with a splash of simple syrup, then fine-strain to remove seeds.
You want a smooth, vibrant puree.
- Build the cocktail. Fill a shaker with ice. Add vanilla vodka, white crème de cacao, Chambord, cream (or half-and-half), raspberry puree, and simple syrup.
- Shake hard. Shake for 15–20 seconds until the shaker is frosty and the mixture is well-chilled and slightly aerated. The cream should turn the drink silky.
- Strain and serve. Double strain into your chilled martini glass to keep out any ice shards or berry seeds.
- Garnish. Add a couple of fresh raspberries on a pick, a few white chocolate curls, or a small lemon twist for aroma.
- Taste and adjust. If you prefer it sweeter, add a touch more simple syrup next time.
If you want it brighter, a tiny squeeze of lemon can help.
How to Store
This cocktail is best enjoyed fresh, right after shaking. If you’re batching for a party, mix the spirits (vodka, crème de cacao, Chambord) and puree ahead of time and keep chilled for up to 24 hours. Add the cream and ice only when ready to serve to keep the texture smooth. Store garnishes separately, and keep any leftover raspberry puree in the fridge for 2–3 days in a sealed container.
Health Benefits
- Antioxidants from raspberries: Raspberries contain vitamin C and antioxidants that support immune function and help fight free radicals.
- Moderation mindfulness: While this is a treat, the fruit component adds real flavor, allowing you to avoid heavy syrups.
- Customizable sweetness: You control the simple syrup, so you can keep sugar in check without sacrificing taste.
That said, this is an alcoholic, dessert-leaning drink.
Enjoy it thoughtfully and balance it with plenty of water and a good meal.
Pitfalls to Watch Out For
- Overly sweet results: White chocolate liqueurs can be sweet. Start with less simple syrup, then add to taste.
- Curdling: Mixing cream with acidic ingredients can cause curdling if the order or temperature isn’t right. Keep everything cold and shake vigorously.
- Watery texture: Not shaking hard enough can leave the drink thin and under-chilled.
Aim for a frosty shaker and a velvety pour.
- Seed grit: If you skip straining the raspberry puree, you’ll get seeds. Double strain for a smooth, bar-quality finish.
- Unbalanced flavors: If it tastes flat, add a tiny squeeze of lemon or a drop of vanilla to lift the flavors.
Recipe Variations
- Light and Bright: Swap half-and-half for the cream and add 1/4 oz fresh lemon juice for a slightly tangier, lighter sip.
- Chocolate-Raspberry Truffle: Use dark crème de cacao instead of white and shave dark chocolate on top for deeper cocoa character.
- Frozen Dessert Martini: Blend the ingredients with a cup of ice for a slushy texture; rim the glass with crushed freeze-dried raspberries.
- Coconut Cream Twist: Replace cream with coconut cream for a dairy-free, tropical note that pairs beautifully with raspberry.
- Mocha Berry: Add 1/2 oz cold brew concentrate to introduce subtle coffee bitterness that balances the sweetness.
- Lower Alcohol: Cut the vodka to 1 oz and increase raspberry puree by 1/2 oz. It stays flavorful with a gentler kick.
- Sugar Conscious: Skip simple syrup and use a few drops of liquid stevia or erythritol syrup to taste.
FAQ
Can I make this without a cocktail shaker?
Yes.
Use a mason jar with a tight lid and plenty of ice, then strain through a fine mesh sieve. Shaking is key to the texture, so don’t just stir.
What can I use instead of Chambord?
Any raspberry liqueur works. If you can’t find one, use extra raspberry puree and a little more simple syrup, plus a splash of vodka to keep balance.
How do I make raspberry puree quickly?
Blend fresh or thawed frozen raspberries with a touch of simple syrup, then pass through a fine sieve.
Frozen berries often have deeper flavor and color.
Is there a dairy-free option?
Use coconut cream, almond milk creamer, or oat creamer. Coconut cream gives the best body and a hint of tropical richness.
Why did my drink curdle?
Acid and dairy can clash. Keep ingredients cold, add cream last to the shaker, and shake hard.
Avoid adding lemon directly to the cream before shaking.
Can I batch this for a party?
Yes. Combine vodka, crème de cacao, Chambord, and raspberry puree in a pitcher and chill. Shake each serving with ice and cream right before pouring for best texture.
What glass should I use?
A standard martini or coupe glass shows off the color.
Chill the glass so the drink stays cold longer.
How sweet is this cocktail?
It’s moderately sweet, like a dessert martini, but you can scale the simple syrup up or down. Taste and adjust to your preference.
Can I use white chocolate syrup instead of liqueur?
You can, but reduce or skip the simple syrup to avoid oversweetening. The flavor will be more dessert-like and less boozy.
What food pairs well with this?
Shortbread cookies, chocolate-dipped berries, light cheesecakes, or a simple charcuterie board.
Keep pairings subtle so the cocktail stays the star.
Final Thoughts
The Raspberry White Chocolate Martini delivers big on flavor and presentation with minimal fuss. It’s a showstopper that feels luxurious without requiring special bar skills. Keep your ingredients cold, strain well, and adjust sweetness to your liking.
Once you’ve made it your own, it’s the kind of cocktail you’ll reach for every time you want something creamy, pretty, and undeniably celebratory.
