Blackberry Margatini: A Marriage Made in Cocktail Heaven

Friday, April 13, 2012

Can’t decide whether or not you want a margarita or martini? No need to choose with this killer two-in-one libation, which brings both flavors together in a “margatini,” a marriage made in cocktail heaven. The inspiration for today’s drink came last summer, when I shook up some watermelon margarita martinis for an outrageous five-course Mexican fiesta dinner party. I have an epic video of that in the works that I aspire to posting one day. Until then, it’s been some time since I blogged about cocktails, so I hope you enjoy this blackberry-based variant in the meanwhile. Both drinks are sensational.

(2013 update: Here’s me shaking up a watermelon margarita using fresh watermelon puree.) 

And good luck to all of my friends–and anyone else out there–running the Boston Marathon on Monday! I’m not running this year but I do remember what it’s like and I will be cheering you on from the sidelines.

And I may or may not be drinking this cocktail.

Additional Notes I Forgot to Mention in the Video

Yeah, I’m so not perfect. Here are a a few more notes I neglected to mention for a bit more instruction and context.

First of all, part of the reason this drink is more martini than margarita is the higher ratio of tequila to sour mix. This is an important distinction, as it results in the martini being a much heftier drink. If you find this this recipe too strong, or want it to be more margarita-ish, serve on the rocks and add more sour mix. What, you say? You didn’t add sour mix! Well, I did, indirectly. I actually make my own sour mix–that Chernobyl-lime-green concoction on supermarket shelves frightens me–which is mainly equal portions fresh citrus (lemon + lime juice) and simple syrup. As I had run out, I simply added separately a soupçon of simple syrup alongside fresh lemon and lime juice. Finally, this drink obviously includes mashed blackberries but you can make this same type of tequila-based martini with other berries, too, like strawberries. (Here’s a recipe for “The Savage,” for example.)  Some people have issues with berry seeds so you could strain the purée if you like but I don’t find it necessary. I personally prefer the pulp for texture and body, which incidentally also retains a bit of fiber. Fresh blackberries make a lively garnish.

And, yes, nutrition science has shown consistently that moderate consumption of alcohol promotes cardiovascular health, especially when consumed as part of a heart-healthy diet rich in plant-based foods. Like, say, blackberries.

Postscript: What’s in a Name?

I coined this drink a “margatini” when I first created it, because really it’s the perfect name. And yet, I am reluctant. Apt description or “just say no”? Tell me what you think! That said, don’t get too caught up in the matter. This drink is meant to be drunk, after all, not etymologically analyzed.