Blackberry Martinis

• 1 cup plus 1 tablespoon sugar
• 2 cups blackberries
• 1/4 cup berry brandy or creme de cassis
• 4 lemon wedges
• Superfine sugar
• 1 cup gin (or vodka)
• 2 tablespoons Triple Sec
• 2 tablespoons fresh lemon juice

1. In a small saucepan, combine 1 cup of the sugar and 1 cup water.
2. Bring to a boil and stir until the sugar dissolves.
3. Set aside until cooled.
4. In a food processor, puree the berries, brandy and remaining tablespoon sugar until smooth.
5. Prepare four martini glasses: rub the rims with lemons, then pour a layer of superfine sugar on a plate and twirl the glasses in it.
6. Place them in the freezer.
7. Fill a martini shaker with ice, then add the gin (or vodka), Triple Sec and lemon juice.
8. Add 2 tablespoons of the culled sugar syrup and 1/4 cup of the berry puree.
9. Shake robustly for 10 seconds and strain into the glasses.
10. Serve immediately but sip slowly.

sugar, blackberries, berry brandy, lemon wedges, sugar, gin, triple sec, lemon juice

Taken from cooking.nytimes.com/recipes/11304 (may not work)