- Start to Finish: 10 minutes
- Servings: 2
- Difficulty Level: Beginner
It’s not just the juicy steaks and giant onion flower that bring folks back to Outback Steakhouse time after time. These guys are no slouches when it comes to mixing drinks, and one of their special cocktails is both a dessert and a cocktail. Whip up the official version of the Outback blueberry martini in your home bar or on your kitchen counter and watch the appreciative smiles break out on the faces of your guests.
- 2 cups small ice cubes, not crushed
- 3 ounces Stolichnaya blueberry vodka, frozen
- 1 ounce Monin blueberry syrup
- 2 tablespoons freshly squeezed lemon or lime juice or Tom Collins mix
- 6 large fresh blueberries, skewered on 2 long cocktail picks
The vodka doesn’t actually freeze but just thickens a little and provides a velvety body to your cocktails.
Fill two martini glasses with ice and set them aside to chill. Alternatively, chill your glasses in advance.
In a chilled martini shaker, add the vodka, blueberry syrup and citrus juice or Collins mix. Shake like crazy until the whole shaker is frosty.
Pour the ice from the glasses and shake out any excess moisture. Strain the blueberry concoction into the glasses and garnish with the blueberry skewers. If you’re feeling particularly festive, add a paper cocktail umbrella. After a couple of these cocktails, you could be wearing the little parasol behind one ear.
- Serve the drinks with a dish of salted nuts mixed with blueberry-infused Craisins or a small plate of blueberry crackers.
- Buy or bake blueberry mini-muffins and serve one with each cocktail.
- The blueberry martini complements light Outback-style salads such as the sesame salad with grilled ahi tuna or the Aussie chicken Cobb salad.
- As a dessert cocktail, imitate Outback by pairing your martini with fruit-topped cheesecake or a warm pecan brownie with vanilla ice cream and chocolate sauce.
Feel free to substitute blueberry liqueur for the blueberry syrup but remember you are adding to the alcoholic content of the cocktail.
Sweet-and-sour mix can stand in for Tom Collins mix.
If you don’t like the idea of using a bottled mix, make your own by making a simple syrup — boil equal parts of water and sugar — and mixing it with lemon juice. Voila! Your own sweet-and-sour mix.
Use a melon baller to make tiny scoops of blueberry or vanilla ice cream to top off the drinks.
Run a juicy split blueberry around the top of the glass and then rim it with fine granulated sugar. The slight bit of color imparted to the sugar adds a dramatic touch.