1 1/2 oz raspberry puree, strained
1 1/2 oz organic full fat coconut milk
1 oz vanilla bean agave syrup*
To decorate rim, place hearts and sugar on a plate (about 2 Tbsp worth), and about 1 Tbsp agave nectar on another plate. Coat martini glass rim with agave nectar by dipping the edge in and letting the excess drain off. Dip into the sugar and hearts to adhere and place in the fridge to chill.
In a martini shaker add the ice, rosewater, vanilla, vodka, amaretto, raspberry puree, coconut milk, and syrup. Place top on shaker. Shake until well blended. Pour through a strainer into the chilled martini glass, and serve!
*Vanilla Bean Agave Syrup:
1/2 cup hot water
1/2 cup agave nectar
1 vanilla bean, slit lengthwise