Thirsty Thursdays: Berry Edition

A bit later than usual ... but, hey, its Thursday all day today!

This week, I'm featuring an updated version of a classic cocktail: The Bloodhound, which was popular in the 1920's and 1930's. Its largely another form of gin martini, with a bit of fresh fruit added for interest.

I've taken the recipe from Dale DeGroff's The Craft of the Cocktail ... and added my own little twist. While the original calls for only raspberries, I threw in a handful of blueberries as well. Why? Because they were in my fridge.

The Blue Bloodhound:

• 2 oz. good quality gin
• 1/2 oz. dry vermouth
• 1/2 oz. sweet vermouth
• 8 fresh raspberries
• 8 fresh blueberries

Place the berries in the bottom of a martini shaker and muddle until all of the berries have been crushed. Add some ice to the shaker, and over it pour the gin, dry vermouth and sweet vermouth. Cover and shake well, until the outside of the shaker has frosted. Strain though a fine sieve (to remove the seeds, etc.) into a chilled martini glass. Add a few berries to the drink and garnish with a large raspberry and or a wheel of lemon. Serve and enjoy, repeat as necessary!

What a delicious late summer cocktail this is! Oddly enough it tastes like a popsicle ... a very grown-up, gin infused popsicle, to be sure. Color me delighted! Its fruity, yet not overly so, and there's just enough flavor of gin to let you know the drink means business.

If you're not a gin drinker, by all means go ahead and use vodka ... I promise I won't tell.

Cheers!