A refreshing, deeply flavored cocktail, this recipe for a Blackberry Martini, crafted by renowned Portland mixologist Lucy Brennan, uses a delicious blackberry purée that can be made with fresh or frozen Oregon blackberries. Use your favorite vodka, some fresh squeezed lemons and blackberries to make the perfect drink.
Blackberry Martini
Ingredients
Drink:
4 lemon quarters, cut in the middle of the flesh, down to but not through the rind
½ Cup superfine sugar (process granulated sugar for 1 minute.)
1 Cup vodka
1 oz fresh lemon juice
1 oz simple syrup*
1 oz blackberry purée (see below)
Simple Syrup:
1 Cup sugar
1 Cup water
Berry Purée for ½ cup:
1 Cup whole blackberrries, fresh or thawed frozen.
Preparation
Simple Syrup Steps
Step 1
In a small saucepan, bring sugar and water to a boil.
Step 2
Simmer until the sugar is dissolved, 3 minutes.
Step 3
Remove from the heat and let cool completely.
Step 4
Remaining syrup may be refrigerated for one month.
Purée Steps
Step 1
Process berries in food processor until smooth.
Step 2
Strain through a fine mesh sieve to remove seeds.
Step 3
Keep in the refrigerator for 3 to 4 days, or frozen for up to 1 month
Drink Steps
Step 1
Rub the cut lemon around the rims, moistening a 1-inch-wide band
Step 2
Sprinkle the sugar on a small plate and coat the rims.
Step 3
Chill the glasses until serving time.
Step 4
Fill a martini shaker with ice and add the vodka, triple sec, lemon juice, simple syrup and blackberry purée.
Step 5
Shake robustly for 10 seconds and strain into glasses.
Step 6
Serve immediately.