Blackberry Gin Martini Recipes

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.

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.".

Steps:

• Tip the blackberries and sugar into a 1.5-litre sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week.
• After two-three weeks, strain the gin through a sieve. Pour the gin into bottles, and label. The gin will keep its colour for a few months and will be drinkable for up to a year. Use the infused blackberries in a cocktail like a bramble, or in a trifle.