This Blackberry Black Devil is made with blackberry infused rum and dry vermouth. The black olive was swapped out for a splash of extra virgin olive oil.
Holy cow, we have two weeks until summer vacation and our road trip to
hell, um, Texas. Yes, I’m taking the 3 kids, our puppy, my dad and a few hundred cookbooks on a 2-week road trip to Houston and back. The original goal was to help my parents move to San Diego.
But, I decided to take a bunch of cookbooks with me so I could introduce myself and sell them to olive oil stores along the way. The hubby is staying behind (smart man), but I suppose I am deranged enough to think this is a good idea so I am forging ahead!
Over Memorial Day weekend, my partner, Mary/California Greek Girl, and I had a book signing and olive oil cooking class over at Temecula Olive Oil in Temecula. What a great experience that was. Mary is an experienced culinary teacher, but this was my first time teaching. I was surprised to see how I wasn’t nervous at all. When you are confident with what you know, then there is nothing to fear – right?
Mary and I will be doing cooking demos at the other 3 Temecula Olive Oil locations in the next few weeks (check out our schedule here) and we are booking up our summer to visit more olive oil stores all over California.
Olive oil boutiques are becoming incredibly popular and prevalent here in the US, and I am happy to report that our olive oil cookbook is now in stores not just in California, but also in Oklahoma, Alaska and South Carolina. Check out our map. We started receiving our first reorders this week- woohoo!
(Shameless plug: you can order our cookbook here!)
I suppose this cocktail will come in handy during our busy summer. I love infusing booze and this time I infused some white rum with fresh blackberries and basil. Then, it sat in the fridge as I didn’t know what to do with it.
I soon discovered the Black Devil cocktail, which is a combination of rum and vermouth served with a black olive. I knew this would be perfect with my blackberry rum. And instead of the olive, I added a dash of extra virgin olive oil.
This is a potent drink, too strong for my sissy taste buds. The hubby, the manly man that he is, did enjoy it, especially with the addition of a splash of bitters.
Then again, after 3-4 days of driving through barren landscape, this Blackberry Black Devil will probably be a welcome sight!
- 6 oz blackberries, fresh
- 1 sprig fresh basil
- 8 oz rum, white
- 1 cup ice
- 4 oz blackberry basil rum
- 1 oz vermouth, dry
- 2 tsp extra virgin olive oil
- In a large jar, place blackberries and basil.
- Cover berries and basil with rum.
- Seal jar and refrigerate 1-4 weeks until desire flavor is reached. NOTE: Discard basil after 1 week.
- When ready to serve, fill a cocktail shaker with ice, then add blackberry basil rum and vermouth.
- Cover and shake cocktail shaker until the outside of the shaker is frosted.
- Strain and divide the mixture evenly into two martini glasses.
- Top cocktails (divided evenly) with olive oil.
- Serve immediately.
Serving Suggestions: Use a flavorful extra virgin olive oil, even an flavored olive oil like lime or orange.
Cooking Tips: Add a dash of bitters for a smoother drink.
Amount Per Serving: Calories: 430Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 5mgCarbohydrates: 16gFiber: 8gSugar: 8gProtein: 2g