Sweet, tart, and creamy, this spring-inspired cocktail ticks all the boxes for a warm-weather crowd pleaser. Channeling the nostalgic pairing of berry and sweet cream flavors, this dessert martini doubles down on both vanilla and berry flavors. Match vanilla bean-infused Bailey’s with vanilla vodka, and give the two a fresh-from-the-strawberry-patch lift with a homemade seasonal berry compote and Chambord. Fresh lemon juice brings brightness, and the finishing flourish of white chocolate shavings makes this martini a boozy dessert.
recipe 
yields
Makes 1 cocktail
2 vanilla bean pods
1 bottle of Bailey’s
1 cup mixed berries (strawberries, blueberries, raspberries, or blackberries)
½ cup powdered sugar
2 teaspoons lemon juice
1½ ounces vanilla-bean infused Bailey’s
½ ounce vanilla vodka
1 ounce Chambord
1 tablespoon of seasonal berry compote
Garnish: White chocolate shavings
Ingredients
For the vanilla-bean-infused Bailey’s:
For the seasonal berry compote:
For the martini:
steps
Make the infused Bailey’s:
Scrape seeds out of vanilla bean pods and add to a bottle of Bailey’s. Let infuse for about 1 week.
Make the berry compote:
- Cut strawberries into quarters, if using. Add all ingredients to a small saucepan over medium heat and stir to fully coat berries in sugar and lemon juice. Bring to a boil, stirring occasionally to prevent compote from sticking to the bottom of the pot. Reduce heat to low and simmer until the compote becomes thick and bubbles slowly.
- Remove from heat and transfer to a container with a lid. Let cool to room temperature and store in the refrigerator. The mixture will keep up to 2 weeks in the fridge.
Assemble the martini:
In a cocktail tin filled with ice, add Bailey’s, vodka, Chambord, and berry compote. Shake well until a frost forms around the outside of tin. Strain into a coupe glass and garnish.
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Recipe By
Amanda Whitlock, Blu Oyster Sushi + Seafood, Johns Island, South Carolina
