Stranded Foodie Recipe for Fresh Blackberry Cassis Martini

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 I just love fresh blackberries and they are so plentiful in the stores and farmer’s markets right now. I’ve been trying all sorts of recipes to make with these little purple gems. Then, I had this superb cocktail in this restaurant in Cincinnati that was made with fresh muddled ripe blackberries. Yum! I love fresh fruit in my cocktail…. healthier, right?! If anything, they sure taste better. The cocktail was also topped off with a little bubbles (Prosecco to be exact), that added that extra special festiveness to this drink. It’s was so delectable! So, I had to do a take on their blackberry cocktial and crate my own. It’s a little bit of effort to make, but well worth it!

I used vodka, but you can use gin if you perfer. And, you can add more of any of the ingredients to adjust to your taste preference. If you like a sweeter drink, add more simple syrup. You’ll have leftover simple syrup and blackberry puree, but I’m sure, it won’t go to waste. Make sure to try your cocktail topped with a litte bubbles. These Blackberry Cassis Martinis are the the perfect way to start your weekend, or next party. Get your cocktail shaker ready and shake until icy cold!


I love fresh fruit in my cocktail…. healthier, right?! If anything, they sure taste better.


And, for the best part… sip and enjoy!


Stranded Foodie Recipe for Fresh Blackberry Cassis Martini

Servings 4

Ingredients for the garnish:

  • 1 tablespoon granulated sugar
  • Fresh blackberries

Ingredients for the simple syrup:

  • 1 cup granulated sugar
  • 1 cup water

Ingredients for the blackberry puree:

Ingredients for the Cocktail:

  • 1 cup vodka (or gin)
  • 6 fresh blackberries, muddled and seeds strained through large sieve.
  • 1 tablespoons triple sec
  • 2 tablespoons fresh lime juice

Directions: Place glasses in freezer or refrigerator to chill. For garnish, dip blackberries in granulated sugar and set aside.

To make the simple syrup: 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. This makes more than you will need. You can place remaining syrup in a covered container and store in the refrigerator (it should keep for a week).

To make the blackberry puree: In a food processor or blender, combine 1 tablespoon sugar, the berries and the Cassis and process till smooth. Strain seeds through a large mesh sieve, discard seeds.

Add vodka (or gin), triple sec, lime juice, 2 tablespoons of the cooled simple syrup, muddled blackberries, and 1/2 cup of the blackberry puree to a shaker filled with ice. Shake vigorously. Taste and adjust ingredients to your liking. Strain into chilled glasses and garnish with a sugared blackberry to the side of each glass. Top with your favorite champagne or Prosecco if desired. Cheers!