By Seth Fera-Schanes
This blackberry martini is simple, elegant and refreshing. This is a perfect drink to usher in the Summer with friends and family. Enjoy at a backyard gathering, evening cocktail party or anytime in between.
The Oregon Raspberry and Blackberry Commission provided this recipe from “Mint” in Portland.
4 lemon quarters, cut in the middle of the flesh down to but not through the rind
1 cup vodka
1 ounce triple sec
1 ounce fresh lemon juice
1 ounce simple syrup (see below)
1 ounce blackberry puree (see below)
Serving size: 4
Prep time: 10 minutes
Cook time: 0
Four 9oz martini glasses.
Rub the cut lemon around the rims, moistening a 1-inch-wide band.
Sprinkle the sugar on a small plate and coat the rims.
Chill the glasses until serving time.
Fill a martini shaker with ice and add the vodka, triple sec, lemon juice, simple syrup and blackberry puree.
Shake robustly for 10 seconds and strain into glasses.
You can make superfine sugar by processing granulated sugar in a food processor or blender for 1 minute.
In a saucepan, heat 2 cups sugar and 2 cups water.
Cover and simmer for 2 minutes, until sugar dissolves.
When the syrup is cool, pour it into a glass jar with a lid.
Keeps in refrigerator uto to 6 months.
1 cup whole blackberrries, fresh or thawed frozen.
?Process berries in food processor until smooth.
Strain through a fine mesh sieve to remove seeds.
Yields 1/2 cup puree.
Can be kept in the refrigerator for 3-4 days or can be frozen for up to one month.