Blackberry Martini

September  3, 2013
2 Ratings
  • Serves 1
Author Notes

It has been a particularly good year for blackberries. I’ve put them in everything from pies to tarts to galettes to salads, so it was only a matter of time before they ended up in my gin. I made a few versions on my own and they weren’t quite right. I convinced my brother to help me develop a recipe. This is what we came up with. And don’t worry if the blackberries are a bit tart -- shocking them in hot sugar will perk them right on up. —Phyllis Grant

What You'll Need
  • For the Blackberry Jam:
  • 2 tablespoons sugar
  • 1 cup blackberries
  • For the Blackberry Martini:
  • 2 ounces gin (use a gin that's not perfumey or intense, like Beefeater or Tanqueray)
  • 1/4 ounce Grand Marnier (or 1/2 ounce if you want a sweeter drink)
  • 2 teaspoons fresh lime juice
  • 1 tablespoon blackberry jam (or a bit less if you want a tarter drink)
  • 3 blackberries
  • 1 basil leaf
  1. For the Blackberry Jam:
  2. Place 2 tablespoons of sugar in the bottom of a heavy-bottomed saucepan. Add a splash of water. Swirl it around on medium heat until all the sugar is moist. Cook until the sugar just starts to caramelize (you’ll see a bit of caramel color and smell a hint of burning sugar).
  3. Take off the heat and carefully pour in 1 cup of blackberries. Stir. The mixture will seize up. Don’t panic. Put back on medium heat and keep stirring for about 3 minutes. It’s ready when the berries have released their juices and it looks like jam.
  4. Cool. Pass through a fine strainer. Use the jam in your blackberry martini or have it on toast (it will keep for a few days in the fridge).
  1. For the Blackberry Martini:
  2. Chill a martini glass. Place a large handful of ice in a cocktail shaker or a large glass. Add the gin, Grand Marnier, lime juice, and blackberry jam. Stir vigorously with a cocktail spoon (or shake away if that’s your thing).
  3. Strain into the chilled glass. Add 3 blackberries. Rub a bruised basil leaf along the rim of the glass. Float leaf on top. Drink.

See what other Food52ers are saying.

  • LeeLeeBee
  • gluttonforlife
  • Phyllis Grant
    Phyllis Grant
  • Denise Higgins
    Denise Higgins
Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.

4 Reviews

Denise H. September 21, 2013
Could you use stevia in place of the sugar?
LeeLeeBee September 7, 2013
The column correctly lists 1 cup of blackberries for the jam, but this recipe only has 1 tablespoon in the list of ingredients (the instructions are correct).
Phyllis G. September 8, 2013
thank you!
gluttonforlife September 4, 2013
And if you happen to have a leaf of scented geranium to substitute for that basil, it would not be a bad thing. Not at all.