Material Girl Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

If using edible glitter/powder, add the glitter to the bottom of a shaker so it will disperse into the liquid when shaken.

Fill a cocktail shaker halfway with cubed ice.

Measure and pour 2 tbs vodka, 1 tbs white rum, and 1 tbs peach liqueur into the shaker.

Add 15 ml fresh lemon juice, 10 ml simple syrup, and 60 ml cranberry juice to the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled. The vigorous shake helps suspend edible glitter if used.

Strain the cocktail into the chilled coupe or martini glass using a fine strainer to remove ice shards (this will leave the glitter suspended and the drink silky).

If using sparkling rosé or prosecco, gently top the cocktail with 30 ml to add effervescence — pour slowly down the side of the glass to preserve fizz.

Twist a strip of lemon peel over the drink to express oils, then rim the glass with the twist and drop it into the cocktail.

Skewer a raspberry or cocktail cherry and rest it on the rim or float it on top.

If using edible glitter, give the glass a very gentle swirl (do not stir vigorously) so the glitter shimmers throughout the drink.

Serve immediately while chilled and effervescent.