Endless Peekaboo Recipe

Combine blackberries, sugar, and water in a small saucepan over medium heat. Stir and crush berries to release juices.

Bring mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until sugar dissolves and berries soften.

Remove from heat, add fresh sage leaves, and steep for 10 minutes to infuse herbal notes.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing solids to extract as much liquid as possible. Cool to room temperature, then refrigerate. Makes about 6 ounces.

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you prepare the cocktail.

If using egg white, do a dry shake first: in a cocktail shaker add gentian liqueur, blanc vermouth, 0.5 oz sage-blackberry syrup, lemon juice, jasmine liqueur, optional blackberry liqueur, and the egg white (0.5 count).

Dry shake (no ice) vigorously for 20–30 seconds to emulsify and create a silky texture.

Add a generous handful of ice to the shaker and shake again vigorously for 15–20 seconds to chill and dilute.

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine strainer to remove ice shards and any berry solids.

If not using egg white, combine all liquid ingredients in a shaker with ice, shake 12–15 seconds, and strain into the chilled glass.

Optional: If you want a more pronounced blackberry depth, rinse a chilled glass with the optional 0.25 oz blackberry liqueur before pouring the cocktail (pour liqueur, swirl, discard excess).

Float or gently place a fresh sage leaf and a single blackberry on top of the foam (if egg white used) or on a cocktail pick across the rim.

For an aromatic lift, mist a light spray of jasmine water over the finished cocktail or place a few edible jasmine petals on the foam. Serve immediately.