Truly Wild Berry Recipe

Make the syrup

Combine the berries, sugar and water in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until the berries have softened and released their juices.

Use a wooden spoon or spatula to gently mash the berries against the side of the pan to extract more flavor and color, then simmer 1–2 more minutes.

Remove from heat and stir in the 1 tablespoon of fresh lemon juice to brighten flavors. Let the mixture cool 10 minutes.

Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for yogurt/toast).

Cool the syrup to room temperature, then refrigerate until cold. Yields about 1 cup of syrup. Syrup will keep refrigerated up to 7 days.

Build the Truly Wild Berry

Fill a highball or Collins glass with crushed ice or regular ice cubes (about 1 cup).

Add 2 tablespoons of the prepared berry syrup, 1 tablespoon fresh lemon juice and 3 tablespoons vodka (or gin). If using elderflower liqueur, add 1 teaspoon now. For a mocktail, omit the vodka and elderflower and increase club soda amount by 1–2 oz.

Stir gently with a bar spoon or long spoon to combine the alcohol, syrup and lemon juice.

Top with 4 ounces of chilled club soda or sparkling water. Stir once gently to integrate without flattening the bubbles.

Garnish with 3 fresh berries skewered or floated on top and 4 mint leaves. Clap the mint between your palms once before tucking it into the drink to release aroma.

Serve immediately with a straw and a small spoon for any syrup settling at the bottom.