Blackberry Martini

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 from mint


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.


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.