Summer Sips: A Bloody Good Martini

Made with blackberries, vodka, and dark grape juice, the Bloody Good Martini is rich in flavour and so vibrant, it does a jig on your tongue. In season and plentiful in Muskoka, blackberries are full of nutrients, including potassium, magnesium and calcium, as well as vitamins A, C, E and most of our B vitamins. They’re also a rich source of powerful antioxidants that give these berries their deep purple colour.

This rich and remarkable cocktail utilizes grape flavours as well as blackberry and ginger. The ginger works as a catalyst to make all the other flavours explode. The combination of dark grape juice and blackberry syrup creates the enticing intense colour. I prefer Beattie’s Vodka just for the richness and unique flavour, which seems to improve the liveliness of the drink. 

Before we get to Ingredients and Instructions… first, a little poem:

A Blackberry Russian?
The little drink that could…
or Lime Ginger Punch?
No, it’s the Martini Bloody Good!

–David Bruce Patterson

Ingredients

1 1/2 ounces vodka (Beattie’s Potato)

1 ounce ginger liqueur

1 ounce grape juice (example Patritti, Welch’s Concord)

1/2 ounce blackberry syrup

2 squirts fresh lime

Garnish: 2 blackberries 

Instructions

In a cocktail shaker full of ice, pour the vodka, ginger liqueur, grape juice, and blackberry syrup.

Shake vigorously and strain into a chilled cocktail glass.

Garnish with two blackberries or raspberries.

You can use fresh or frozen fruit for this recipe. If you have plenty of berries from the garden or you want to use up a bag of frozen fruit that has been aging in your freezer, the recipe will be bloody satisfying. 

The Syrup

Equipment Needed

Saucepan or pot (It’s best to avoid using a non-stick pot as you will be mashing the fruit in the pot.)

Masher

Strainer

Measuring cups

Serving container

Optional: food processor

Ingredients

1 cup fruit (fresh or frozen)

3/4 cup sugar

1/3 cup water

Peel or remove seeds from the fruit, as appropriate.

Place the fruit, water, and sugar into a pot.

Cook mixture to boil, then lower heat to simmer.

Smash the fruit while it is cooking.

Simmer until the mixture has thickened and syrupy. Approximately 10 minutes)

Press it through a strainer to make a thin syrup.

Freeze syrup if refrigerated for more than two days. 

Options: These are options that you can experiment with that will turn out fascinating results.

Hlibny Dar Craft Ginger & Honey (40%)

Bols Ginger (24%)

Virtuous Vodka Organic Ginger (40%)

Ciroc White Grape Vodka (40%)

Note: I always research my products, and do not post products associated with Nestle, Monsanto or Bayer. However, mistakes do happen. Please feel free to comment at davidpatterson@alumni.utoronto.ca. (Based on suggestions from SpruceEats.com)

About the Author: David Bruce Patterson is a Muskoka author, poet, and cocktail conoisseur. He finds it a stimulating challenge, rotating between novel writing, and poetry. “They meet somewhere in the middle,” he says. “The unknown genre.” David has completed his novel, Square Wheels, and is now working on Dorothy Parker and the Epigram Mysteries: Murder at Land’s End. David has also written more than 3000 poems and hopes to have an anthology out soon!

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