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.
Ingredients
- 1 cup plus 1 tablespoon sugar
- 2 cups blackberries
- ¼ 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
460 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 63 grams sugars; 1 gram protein; 3 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 martinis
Preparation
- 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.
- In a food processor, purée the berries, brandy and remaining tablespoon sugar until smooth.
- 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.
- 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 1/4 cup of the berry purée. Shake robustly for 10 seconds and strain into the glasses. Serve immediately but sip slowly.
Dining and Cooking