After that Blueberry Cobbler Cake, I needed a break. And a drink! I had plenty of extra blueberries left, so I decided to go with this Blueberry Martini recipe. It sounds simple, looks pretty, and fits this week’s blueberry theme. What more could I ask for? Nothing I can think of right now, so let’s give this one a try!
Hopefully you can sip these Blueberry Martinis over the weekend, next week for happy hour.
My kitchen check as I made my list told me I only had 2 ingredients for this recipe: granulated and coarse sugar. Fortunately, my usual plenty of blueberries along with blueberry juice. Unfortunately, the blueberry juice was pretty pricey at $11.99 for a 32-ounce bottle. At that price, I will either find a use for it or freeze it into ice cubes until I do.
I also had to hit up the liquor store for a bottle of plain vodka. I decided on Pinnacle and found a 750ml bottle on sale for $10.99.
Making my Blueberry Martini was a smooth process. It began with chilling a martini glass. The recipe doesn’t list a time, but I put my glass in for about an hour. I have read the minimum is 30 minutes, but at least an hour is best.
While I waited for the glass to chill, I sampled the blueberry juice. I’m glad the instructions added this step because the brand I bought was very tart. I added 1 tablespoon of sugar to the cocktail’s ingredients. It sweetened it some but didn’t completely take away the tartness, so it was nicely balanced.
Next, I set out 2 small plates and filled one with vodka and the other with coarse sugar. Once the glass was nice and frosty, I dipped the rim into the vodka and then immediately into the coarse sugar and set it aside while I mixed the cocktail.
This is a simple shaken cocktail, so all I had to do was fill a cocktail shaker with ice, add the ingredients, and shake well. Then I poured the chilled Blueberry Martini into the sugar-rimmed glass, added a quick garnish, and it was ready to serve.
The recipe says to simply float a few blueberries in the glass, but the photo shows a few speared onto a long bamboo cocktail pick. I went with the second option since it was more noticeable for photos.
Tip: If you want your glasses to be frosty when you serve them, you have to be quick! Make the garnish, set out the plates of coarse sugar and vodka, and shake the cocktail while the glasses are chilling. That way you can rim them, pour in the cocktail, pop on the garnish, and serve them up as fast as possible.
This recipe doesn’t list a time on the blog post, but it shows 5 minutes on the printable version. It doesn’t seem to include time to chill the glass, so I’m not counting that step in my rating. Here’s how my time was spent:
- 1 hour to chill the glass
- 1 minutes to rim with coarse sugar
- 2 minutes to mix, shake, and pour
- 1 minute to garnish
- 1 hour 4 minutes total (1 hour inactive, 4 minutes active)