Crown – Apple – Blackberry & Peach Recipe

Combine blackberries, chopped peach, sugar and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until fruit softens and releases juices.

Remove from heat, stir in lemon zest, then let sit 5 minutes to cool slightly.

Press the warm fruit mixture through a fine-mesh sieve into a bowl or jar, using the back of a spoon to extract as much liquid as possible. Discard solids (or reserve for another use).

Cool syrup to room temperature, then refrigerate. Syrup will keep 7–10 days refrigerated.

Chill glass

Place a rocks glass or coupe in the freezer for 5–10 minutes, or fill with ice to chill while you prepare the cocktail.

Fill a cocktail shaker halfway with crushed or cubed ice.

Add 3 oz Crown Royal, 2 oz fresh apple juice, 1 oz blackberry-peach syrup, 0.5 oz fresh lemon juice and 0.5 oz peach liqueur to the shaker.

Cap the shaker and shake vigorously for 10–12 seconds until the shaker is cold and frosty.

Remove ice from the chilled glass if used; add fresh ice (if serving on the rocks) or leave glass dry for a straight-up serve.

Strain the cocktail through a fine strainer into the prepared glass. For a rocks presentation, strain over fresh ice; for a coupe, strain neat.

Garnish with a skewer of three blackberries, a thin apple slice on the rim and a sprig of mint.

Serve immediately and advise stirring once if served over ice as syrup may settle.