Blackberry Bourbon Recipe

Make the blackberry purée

Place 6 fresh blackberries in a sturdy mixing glass or cocktail shaker. Add 0.75 oz simple syrup and 0.5 oz fresh lemon juice. Using a muddler or the back of a spoon, firmly muddle the berries until they are thoroughly crushed and release their juices (roughly 20–30 seconds).

Combine with bourbon

Add 2 oz bourbon to the muddled blackberry mixture. Optional: add 2 dashes of Angostura bitters for depth. Fill the shaker with ice (or add about 1 cup crushed ice) and shake vigorously for 12–15 seconds until the outside of the shaker becomes cold.

Strain and serve

Double-strain the cocktail into a rocks glass filled with crushed ice (use a fine mesh strainer in addition to the shaker strainer to remove seeds and pulp). If you prefer a slightly lighter drink, top with about 1 oz club soda and gently stir once to combine.

Garnish

Thread one fresh blackberry on a small pick and nestle a mint sprig into the glass. Express a lemon peel over the drink if you like and discard or use as an additional garnish.

Serve immediately while cold. Yields one cocktail. Adjust sweetness by varying the simple syrup from 0.5–1 oz to taste.