50ml pineapple juice
25ml vanilla syrup
Twist lemon peel or other garnish.
Combine 9 of the blackberries, the juice and the syrup in a cocktail shaker; muddle well. Add the ice and shake vigorously for 30 seconds, then strain into a martini glass. Garnish with the remaining 2 blackberries and a twist of lemon peel.
For the vanilla syrup:, combine equal quantities of sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Add the vanilla, preferably a pod, if not then use vanilla extract not essence. Transfer to a glass container and let cool to room temperature. Cover tightly and refrigerate until chilled through and infused; store indefinitely. You only need a little for this recipe but you can easily use it for other drinks and desserts.