Yesterday I posted a Blackberry Purée which you could drizzle over ice cream or pound cake. But I like to drink my blackberries. In a martini that is cold and that floats a raft of flavors.
This drink is neither too strong nor to weak. It’s lovely to simply sip, but it is also a fine accompaniment for strong proteins: ham or lamb. I am posting this in the early morning of Easter Sunday. Still plenty of time to make purée and then sip away.
Happy Easter.
Oh, it’s good with chocolate, too.
Blackberry Martini
Yield: 1 cocktail
Ingredients:
- 2 ounces floral gin, such as Jensen Old Tom
- 1 ounces Blackberry Purée
- 2 teaspoons(10ml) Grand Marnier
- 2 teaspoons blackcurrant cassis or blackberry liqueur
- 2 teaspoons freshly squeezed lemon juice
Preparation:
Chill the glass thoroughly in the freezer or refrigerator for 2 or 4 hours respectively. Alternatively, fill the glass with ice.
Pour all the ingredients into the cocktail shaker, fill it two-thirds of the way up with ice, cover, and shake hard for 20 seconds. If you used ice to chill your Martini glass, empty it out Strain the contents of the shaker into the chilled glass. Pierce the blackberry and mint sprig with the toothpick (cocktail stick) and serve.
Source: Wild Cocktails by Lottie Muir [CICO, 2015]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/40th second at ISO‑640