4 lemon quarters, cut in the middle of the flesh down to but not through the rind

superfine sugar

1 cup vodka

1 ounce triple sec

1 ounce fresh lemon juice

1 ounce simple syrup

1 ounce marionberry puree



Simple syrup:

In a saucepan, heat 2 cups sugar and 2 cups water. Cover and simmer for 2 minutes, until sugar dissolves. When the syrup is cool, pour it into a glass jar with a lid. Keeps in refrigerator up to to 6 months.

Prepare four 9-ounce martini glasses:

Rub the cut lemon around the rims, moistening a 1-inch-wide band. Sprinkle the sugar on a small plate and coat the rims. Chill the glasses until serving time.

Marionberry puree:

1 cup whole marionberries, fresh or thawed frozen. Process berries in food processor until smooth. Strain through a fine mesh sieve to remove seeds. Yields 1/2 cup puree. Can be kept in the refrigerator for 3-4 days or can be frozen for up to 1 month.

Make and Shake:

Fill a martini shaker with ice and add the vodka, triple sec, lemon juice, simple syrup and marionberry puree. Shake robustly for 10 seconds and strain into glasses. Serve immediately.

You can make superfine sugar by processing granulated sugar in a food processor or blender for 1 minute.

Portland, Oregon | + posts