Blackberry Bourbon Recipe
Four roses small batch - canton ginger - blackberry purée - fresh pressed lemon
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Ingredients
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Cocktail
Garnish & Finish
Method
Prepare Purée (if making fresh)
- 1
Make fresh blackberry purée
Place 4–6 fresh blackberries in a small blender or a bowl. Muddle or blend until smooth. If you prefer a seed-free purée, press the blended berries through a fine mesh strainer into a small container. Cool in the fridge briefly if warm.
Mix Cocktail
- 2
Add the bourbon (2 oz), blackberry purée (1 oz), Canton ginger liqueur (1/2 oz), and fresh-pressed lemon juice (3/4 oz) into a cocktail shaker.
- 3
If you prefer a slightly sweeter cocktail, add 1/4 oz simple syrup. For an extra aromatic note, add 2 dashes of Angostura bitters (optional).
- 4
Fill the shaker with ice (about 1 cup or enough to reach the top of the shaker). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is cold and slightly frosted.
- 5
Double-strain the cocktail through a fine mesh strainer into a chilled old-fashioned glass over one large ice cube or into a rocks glass with fresh ice. Double-straining removes seeds and pulp for a smoother drink.
Garnish & Serve
- 6
Thread two fresh blackberries onto a short cocktail pick and rest it across the rim or drop them into the glass. Express a lemon twist over the drink to release oils, then drop or rim the glass with the twist.
- 7
Serve immediately. Optional: stir gently once to incorporate garnish flavors. Enjoy responsibly.
