The Blackberrini is a short, intense cocktail that combines the sweetness of ripe blackberries with the tart-sour note of cassis and a hint of lemon. The vodka provides a clear, neutral base that doesn’t overpower the fruit flavors but carries them instead. Perfect for those who enjoy fruity drinks without sacrificing a certain complexity. The recipe works with both fresh and frozen berries—just make sure they’re ripe and aromatic.
And this is what you need for the Blackberrini
30 g fresh or frozen blackberries (plus 2–3 berries for garnish)
1 tbsp sugar (approx. 10 g)
1–2 drops fresh lemon juice
1 splash Cassis (approx. 0.5 cl)
4 cl vodka, iced
Ice cubes
What matters
The trick lies in straining: many leave the purée in the glass, but the blackberry seeds can impart a bitter taste with prolonged contact. A fine sieve or cheesecloth removes them reliably—resulting in a smooth, clean fruit flavor. For a slightly creamier texture, you can briefly blend the purée with a hand blender before straining, but don’t overdo it, or it’ll become watery. And: the vodka should be really ice-cold—best stored in the freezer for 10 minutes before mixing, as it then binds better with the fruit purée.
Variations
- Blackberrini Royal — Replace the vodka with 4 cl gin and add 2 cl champagne or crémant to the finished drink. The gin enhances the herbal notes, while the sparkling wine lends the drink an elegant effervescence.
- Blackberrini Smash — Instead of straining the purée, crush the blackberries roughly and shake with 6 cl vodka, 1 cl simple syrup, and 2 cl lemon juice in a shaker. Serve over crushed ice—a refreshing, textured drink with more bite.
Frequently Asked Questions
Can I use other berries?
Yes, but the flavor changes significantly. Raspberries make the drink sweeter and less tart, blueberries give it a milder, earthier note. Blackberries are ideal because they bring natural acidity and depth that harmonize well with cassis.
Why does the vodka need to be iced?
Cold vodka dilutes more slowly with the fruit purée and keeps the flavors stable for longer. If the vodka is at room temperature, the ice in the glass melts faster, and the drink becomes watery. A short stay in the freezer is enough.
Can I omit the sugar?
Theoretically yes, but blackberries alone are often not sweet enough to balance the cassis and the vodka. For a less sweet drink, you can reduce the sugar to half a tbsp or replace it with 1 cl simple syrup.
