A Black Rose Martini

Mixology has just as many avenues as a person saying he or she loves to cook . . . or . . . bake. Throw in types of ingredients, cultures, ideas, what is new and fresh, comfort, or maybe you are just trying to catch up to the "new tastes" of last year; okay, I am getting overwhelmed trying to prove to everyone else how diverse a word can be. Is there below amateur for mixology? That is where my name would sit. I am the person debating over the latest vodka on the market. Oh, I have my favorites, Grey Goose and Skky vodka. Then the eye wanders over to the flavored vodka sections and I want one of everything (I already have more then I care to admit too). Sigh, I want to try mixing herbs with berries to make a simple syrup and add this to a vodka, martini style. Why am I letting a simple thought get so complicated?

Here in Washington, blackberries are ripe around August and September. The thorny vines are known as a weed and evasive. The berry at peek ripeness is simply wonderful! I am also the person playing catch-up with flavor fusing. Tonight, rosemary and blackberry are being seeped in a sugar syrup before straining. The drink:

Black Rose Martini

Blackberry-Rosemary Simple Syrup:

3/4 cup blackberries (keep a couple of berries for floating in the martini glass)

1/4 cup rosemary

1 cup sugar

1 cup water

Directions:

Bring the blackberries, rosemary, sugar and water to a boil. Mash the berries slightly, reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes. Strain out the solids and keep the syrup in the refrigerator in a sealed container.

Completing Black Rose Martini

2 parts vodka

1 part blackberry-rosemary simple syrup

1/2 part soda water

Directions:

Fill shaker half full of ice. Add vodka, simple syrup and soda water, shake for 5 seconds and strain into martini glass. Float a sprig of rosemary and (1) blackberry.

A perfect mix of sweet with rosemary and slight bite of vodka.

CEiMB - Tomato~Tortilla Soup and a Healthy, Colorful Dessert

Craving Ellie in My Belly was such a warm and comforting choice for this week: Tomato~Tortilla Soup chosen by Mary of Popsicles and Sandy Feet.

We used fresh lime juice and baked our own tortilla chip strips, so easy too! Brushing a little canola oil over tortilla rounds, cutting into thin 1/4-inch strips, and baking for 12 minutes could not be easier.

You can get this recipe at the Food Network site here.

My only changes was adding corn to the soup. I used my immersion blender, making easy work of mild pureeing. You want small chunks of tomato. I also served multi-grain, toasted baguette slices with the soup for dipping. Delicious! We loved every bite Mary; thank you for hosting this week and picking such a perfect Fall dinner dish.

For dessert, I served Mixed Berries with Greek Yogurt~Limoncello Cream.

Mixed Berries with Greek Yogurt -Limoncello Cream

(adapted from Epicurious.com)

Ingredients:

1/4 cup chilled whipping cream
1/4 cup Greek yogurt
1 T. sugar
2 tablespoons Limoncello (lemon liqueur)
2 cups assorted fresh berries (I used fresh blackberries and strawberries)

Directions:

Combine whipping cream, Greek yogurt, sugar, and limoncello in large bowl. Beat until soft peaks form.

Put a dollop on each serving of mixed berries.