Blackberry Martini
"A little bit of effort, but amply rewarded. This was adapted by Jonathan Reynolds of the New York Times from "The Berry Bible." He prefers gin and so do I, but it's also awfully good with vodka. You'll have leftover simple syrup and berry puree, but I promise you, it won't go to waste. Cooking time is the estimate of how long it takes the syrup to cool."
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
For the Simple Syrup
- 236.59 ml sugar
- 236.59 ml water
-
For the berry puree
- 473.18 ml blackberries
- 14.79 ml sugar
- 59.14 ml creme de cassis (or berry brandy)
-
For the garnish
- 14.79 ml superfine sugar
- 4 lemon wedges
-
For the Cocktail
- 236.59 ml gin (or vodka)
- 29.58 ml triple sec
- 29.58 ml fresh lemon juice
directions
- In a small saucepan, combine 1 cup of sugar and 1 cup of water.
- Bring to a boil and stir until sugar is dissolved.
- Remove from heat and cool.
- In a food processor or blender, combine 1 tablespoon sugar, the berries and the cassis (or brandy) and process till smooth.
- Rub the rims of 4 martini glasses with lemon.
- Spread the superfine sugar on a saucer.
- Twirl the rims of the glasses in the sugar.
- Place glasses in freezer.
- Add gin (or vodka), Triple Sec, lemon juice, 2 tablespoons of the cooled simple syrup and 1/4 cup of the berry puree to a shaker filled with ice.
- Shake vigorously.
- Strain into chilled glasses and garnish with lemon and, if you like, a whole berry in each glass.
- To quote Mr. Reynolds, "Serve immediately but sip slowly.".
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Reviews
-
Strain this goop!! Bad!!!! Not the right proportions! You must not have tried this drink -
This is a bit of work for a strong drink. I could see some wanting to strain the seeds for a not so crunchy drink.The crunch really doesn`t come till the end of the drink. I didn`t have creme de cassis so I used raspberry liqueur.I did use gin which I favor. The recipe did have a lot of leftover syeup and berries puree. Besides that you can always freeze the puree for a drink an other day! YES SIP SLOWLY!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
