Blackberry Martini With Raspberry Vodka Food
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.
Provided by Chef Kate
Categories Beverages
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.".
Nutrition Facts : Calories 399.7, Fat 0.4, Sodium 3.5, Carbohydrate 65.3, Fiber 4.5, Sugar 59.9, Protein 1.2
BLACKBERRY MARTINIS
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.
Provided by Jonathan Reynolds
Categories cocktails
Yield 4 martinis
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 69 grams
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