Blackberry Martinis

Name: Blackberry Martinis
Yield: 4 martinis
Ingredients: 1 cup plus 1 tablespoon sugar; 2 cups blackberries; 1/4 cup berry brandy or crème de cassis; 4 lemon wedges; Superfine sugar; 1 cup gin (or vodka); 2 tablespoons Triple Sec; 2 tablespoons fresh lemon juice

Recipe from Janie Hibler

Adapted by Jonathan Reynolds

Blackberry Martinis — James Wojcik for The New York Times

Rating: 4(138)
Comments: Read comments

One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini. The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent. I think vodka is dull, actually, but if you like it (most of America seems to), go with God. —Jonathan Reynolds

Featured in: FOOD; Black and Blue

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Ingredients

Yield:4 martinis

1cup plus 1 tablespoon sugar
2cups blackberries
¼cup berry brandy or crème de cassis
4lemon wedges
Superfine sugar
1cup gin (or vodka)
2tablespoons Triple Sec
2tablespoons fresh lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
In a small saucepan, combine 1 cup of the sugar and 1 cup water. Bring to a boil and stir until the sugar dissolves. Set aside until cooled.
Step 2
In a food processor, purée the berries, brandy and remaining tablespoon sugar until smooth.
Step 3
Prepare four martini glasses: rub the rims with lemons, then pour a layer of superfine sugar on a plate and twirl the glasses in it. Place them in the freezer.
Step 4
Fill a martini shaker with ice, then add the gin (or vodka), Triple Sec and lemon juice. Add 2 tablespoons of the culled sugar syrup and ¼ cup of the berry purée. Shake robustly for 10 seconds and strain into the glasses. Serve immediately but sip slowly.

Ratings

4 out of 5

138 user ratings

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Comments

Kylie7 years ago

I love gin, but actually think vodka would've worked better to really highlight the flavor of blackberry. The second round, I doubled the ratio of blackberry puree to gin, and thought that this was a better balance. Used Chambord instead of crème de cassis.

Monica Chernow7 years ago

Excellent martini, but the photo is not representative. Mine was dark berry colored, and very strong. "Sip slowly" is good advice!

Wallatom5 years ago

Agree with Monica: the color is a dark blackberry, not a "pink" cosmo. Also, sip slowly. We used citrus vodka instead of gin and the taste was excellent. Be sure to strain the puree, otherwise there will be blackberry seeds in the glass. Also, 2 cups of blackberries makes a lot of puree; more than enough for the recipe. I guess we'll have some more tomorrow!

Mary Beth2 years ago

This works with raspberries too! I did strain the purée.

audra3 years ago

Made everything per the recipe except used 1/2c gin for one half batch, then 1/2c vodka for the second half batch. Even my gin drinking husband prefers the vodka. Too much purée but I’d probably increase that a bit next time.

Andrea Mindigo3 years ago

"Sip slowly" are wise words. First sip - wow, all I could taste was the gin, it was too overpowering. But the more I sipped, the more I liked it. It's a keeper!

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