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Typically, our Slashfood Happy Hour is on Fridays, but with the extended Fourth of July weekend coming up, we thought we'd get started a day early.
Recently I tried a Blueberry Basil Martini. From the sound of it, I was skeptical since I had certainly heard of strawberries and basil, but never blueberries and basil. From the looks of it, I was skeptical, too. It looked like a berry-flavored smoothie from Jamba Juice served in a martini glass. However, the color is deceptive, and though it did taste a bit thick, it was not too bad.
Unfortunately, I don't know what the recipe is, but I did find a recipe online for a strawberry and basil martini, which could probably be modified. (By the way, the Blueberry Basil Martini I had was made with Bombay Sapphire gin, not vodka.)
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6-30-2006 @8:46AM Laura said... I made blueberry martinis two weekends ago. I had gotten a 2 pints of beautiful blueberries, and made some pancakes with them. So, I had quite a few leftovers. I was feeling like a fruity beverage on that Saturday night, so I put this together. I think a little basil infused at the end of the cooking process would work for this recipe.
Blueberry Martini
1 pint of fresh blueberries
3/4 cup water
3/4 cup sugar
Combine all ingredients in a saucepan, and simmer over medium-low heat until blueberries have "popped", and sugar has dissolved (if wanting to do the blueberry basil martini - now would be the time to add the basil. I'd say let the leaves steep for 2-3 minutes). Strain blueberry mixture through strainer lined with cheesecloth. Cool blueberry syrup to room temperature.
For the actual cocktail, I use about 1/3 cup syrup, 2-3 oz. of a premium vodka (Grey Goose is my pick), and a good squeeze of lemon juice. Triple sec isn't really necessary since you have a good amount of sugar in the blueberry syrup. Shake with ice, and strain into glasses. I usually garnish with a lemon sprial and a mint sprig, but a sprig of basil would be very nice too.
Cheers!
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