Limoncello mint peach martini
Chef Jason Collis' martini gets its sweet tang from a lemon liqueur made in Ventura County from Ventura County-grown lemons.
Chef Jason Collis, Ventura County
To print this recipe, choose a print size:
6 to 8 mint leaves
1 part Ventura Limoncello
1 part citrus vodka
1/2 part peach schnapps
Place mint leaves in a martini glass and muddle them by pressing down and twisting with a wooden pestle or the back of a spoon. Muddling releases the fragrant mint oil by gently bruising the leaves. Combine liquids in a martini shaker, shake and pour over mint leaves.