Blueberry Lemon Verbena Martini

I never experienced the seasons when I grew up in sub-tropical Hong Kong or in mild California–that had to wait until I moved to New York.

I remember the precise moment when New York felt like home. I was returning from an annual visit with my family in Hong Kong. On a cold January afternoon, the plane descended onto the JFK runway. The City was winter bleak and gray, partially covered in slushy snow. It was the kind of snow residents navigate every winter, but it certainly wasn’t an image for a souvenir postcard. I was glad to be back in a place that had seasons.  From that point on, when I returned from a trip, The City always felt like home and appeared fresh with new adventures to discover.

Vacations are a great way to relax and return with a revitalized sense of comfort, familiarity, and roots. For several summers, we drove up to the Cape for a quick getaway, but for the last few years, it’s all about the Maine coast for us. We enjoy the laid back, friendly atmosphere of Ogunquit. The beach is beautiful with fine white sand, and the cuisine is just what one needs for a New England vacation–lobsters, clams, and very fresh fish.

During our evenings there, we go for pre-dinner cocktails at our favorite bar. I’ve always been a basic martini kind of guy–simple and pure wins over fussy and sweet. Last year, I surprised myself when I took a chance on a Blueberry Martini. Perhaps it was the way we watched the bartender make it for another patron or that blueberries are in season and local, so I ordered one.  Upon the first sip of purple, I was smitten. It was Maine in a glass.

As we drove back into the city, crossing the bridge, the subtle pleasure and relief that we were once again back in New York returned. This time though, we brought back a very Maine souvenir.

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Blueberry Lemon Verbena Martini

Yield: 1 cocktail
Glassware: Martini Glass

Tools
Shaker
Strainer

 Ingredients
2 tablespoons blueberry purée (recipe below)
2 ounces (60ml) lemon verbena syrup (recipe below)
2 ounces (60ml) vodka
1/2 ounce (15ml) blue curaçao
1 teaspoon lemon juice, freshly squeezed

Fresh blueberries, for garnish (optional) 

Instructions

1. Add the blueberry purée, lemon verbena syrup, vodka, blue curaçao and lemon juice to a shaker filled with ice. Cap the shaker and shake vigorously until well combined, allowing the ice to break up and melt slightly, about 20-30 secs.

2. Strain the contents into a martini glass.

3. Garnish the drink with fresh blueberries (if using) and serve chilled.

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Blueberry Purée

Yield: 1-1/2 cups

Tools
Saucepan

Ingredients
2 pints (950 ml) fresh blueberries
3/4 cup (180 ml) water
2 tablespoons granulated sugar
1 teaspoon lemon juice, freshly squeezed

Instructions

1.Combine blueberries, water and sugar in a medium saucepan. Bring to a simmer over medium-low heat, stir occasionally, about 8-10 minutes.

2. Cook until the purée has the consistency of maple syrup. If puree is too thick add a bit of water to achieve the right consistency.

3. Remove the purée from heat and stir in the lemon juice.

4. Strain the purée into a clean container and cool to room temperature, about 40 minutes.

5. Refrigerate until ready to use.

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Lemon Verbena Simple Syrup

Yield: about 2 cups

Tools
Saucepan

Ingredients
1-1/2 cup (375 ml) water
3/4 cup (150 g) granulated sugar
1/2 cup packed fresh lemon verbena leaves, chopped

Instructions
1. Add the sugar and water in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally.

2, Let the mixture simmer for a couple minutes until it is slightly thick and the sugar is completely dissolved.

3. Remove pan from heat and stir in lemon verbena leaves. Let the lemon leaves steep for fifteen minutes.

4. Once the mixture is at room temperature, transfer  it to a container and refrigerate until cool, about 30-40 minutes.

5. Strain syrup and store in clean container for up to 2 weeks.

Storing Purée and Syrup: Freeze purée and syrup in ice cube trays. Once frozen, pop them into a freezer bag and you’ll them ready for your next cocktail. You can also use them straight from the freezer to make frozen cocktails.

Ken is the boy behind the blog, Hungry Rabbit. View Ken’s other posts.