FRUITCAKE MARTINI - A Holiday Cocktail

I'm not against fruit or cake but when you dry up the fruit and stick it inside a dense, brick like cake neither the fruit or the cake are well served. I'm sure there's a fruitcake recipe out there somewhere that's good, I've just never been lucky enough to have gotten one of those.

That being said, I turned my frown upside down and turned those fruitcake flavors into a pretty tasty holiday cocktail.


2 Oz. Cake Vodka
1/2 Oz. Pineapple Rum
1 Oz. Triple Sec
1 Oz. Cranberry Juice

Garnish: Small Cube of Fruitcake, Drunken Fruits*

Add the ingredients to an ice filled cocktail shaker and shake until chilled.
Strain into a chilled cocktail glass, garnish and serve.


Fill a small, really clean glass jar about 3/4 full with a variety of dried fruits.
Fill the rest of the jar with vodka, rum, whiskey or brandy (I like to use one of the spirits from the cocktail I'm making but it's not an iron clad rule.)
Seal up the jar and let sit at least four hours, or overnight is better and a few days really gets your fruit looped.
These can be stored in the refrigerator for several months but you'll probably use them up long before.
They're also great on ice cream and can be added to cake and cookie batters.

My little ode to those fruitcakes I've received in the mail:

Updated 12-2018
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