I’m glad you enjoyed the Blackberry Lime Martini. Yes, straining the puree to remove the little seeds is essential. And, adding sugar to the glass rims is an excellent idea – I will try that next time!

Hm, not sure why your blackberry purée yield was less. It’s consistently made more for me – and my recipe testers. Maybe the berries you used had more seeds? I’m stumped on this one! And, here are a few more recipes for ginger liqueur:
– https://www.seasonedkitchen.com/bourbon-cocktail
– https://www.seasonedkitchen.com/vodka-martini-recipe
– Add 1 teaspoon to the whipped cream cheese in this recipe: https://www.seasonedkitchen.com/berry-cream-parfaits#tasty-recipes-8764-jump-target
– Use in place of the almond extract in this topping: https://www.seasonedkitchen.com/strawberry-topping#tasty-recipes-14595-jump-target
– Drizzle 1 to 2 teaspoons over the berries in this dessert: https://www.seasonedkitchen.com/berry-cobbler-recipe