The cucumber infused blueberry martini was originally inspired by a drink Patty ordered from a steakhouse in Manchester called the Hanover Street Chophouse. It basically tasted like a cosmopolitan and antioxidant martini combined, but infused with fresh cucumber. The drink was good, but in my eyes a true blueberry martini shouldn’t have cranberry juice. I think the blueberry flavor needs to stand on it’s own. I substituted the common cranberry juice sweetener with simple syrup. The purpose is to make the drink a little sweeter without changing the color or adding flavors that compete with the blueberry.
A few quick tips/suggestions for this cocktail. I use blueberry vodka, so you don’t need to muddle in fresh blueberry to get the flavor, it’s more for color and effect to be honest—otherwise the drink will be mostly clear with a yellowish hue. The cucumber is totally optional, but adds unique flavor not common in a lot of cocktails. The drink is more than good on it’s own, if you don’t have or like cucumber, you can leave it out with no harm done.
Muddle the cucumber and blueberries in the cocktail shaker before adding liquor. This will infuse the fresh cucumber flavor into the drink. Vigorously shake in a cocktail shaker and serve in a chilled martini glass. I throw mine in the freezer for 15 minutes before serving.
To create a lemon peel garnish, take a paring knife and carefully shave a thin slice of the lemon peel off the lemon in a downward motion.Print
- 3 ounces blueberry vodka
- 2 ounces triple sec
- 3/4 ounce simple syrup
- 1 ounce fresh lemon juice
- 2 cucumber slices, muddled
- 4–5 blueberries, muddled
- Muddle cucumber and blueberries in a Boston shaker until pulverized.
- Combine the remaining ingredients in the cocktail shaker with a cup of ice.
- Shake vigorously for 10 seconds and strain into a chilled martini glass. Serve straight up and garnish with a lemon peel.