Califonia Bountiful

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

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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.

Serves 1


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