Black Raspberry Black Cherry Recipe

Cook and blend

In a small saucepan, combine black raspberries, 1 tsp sugar and 1 tbsp water. Warm over medium-low heat just until berries release juices and begin to soften, about 3–4 minutes. Stir occasionally.

Remove from heat, add 1/2 tsp lemon juice, let cool slightly, then transfer to a blender or use an immersion blender. Purée until smooth, about 20–30 seconds.

Pass the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard seeds. Yield should be roughly 3 tablespoons. Chill while preparing cocktail.

In a small saucepan combine pitted cherries, 2 tsp sugar and 2 tbsp water. Bring to a gentle simmer over medium heat and cook until cherries break down and liquid thickens slightly, 6–8 minutes.

Mash lightly with a fork, then strain through a fine sieve, pressing to extract syrup. Cool. This will yield about 1½ tablespoons of rich cherry syrup. Use in place of the black cherry syrup if desired.

Fill a cocktail shaker halfway with crushed ice (about 1 cup).

Add 3 tbsp black raspberry purée, 1½ tbsp black cherry syrup (or 1½ tbsp cherry reduction), 2 oz vodka, 1/2 oz elderflower liqueur, 1/2 oz fresh lemon juice and 1/4 oz simple syrup to the shaker.

Shake vigorously for 12–15 seconds until the shaker is well chilled and diluted.

Strain the mixture into a chilled Collins or highball glass filled with fresh crushed ice.

Top with 2 oz club soda and give the drink a gentle stir to combine, leaving a faint layered fruit top if desired.

Garnish with three fresh blackberries skewered on a cocktail pick, one fresh black cherry (or maraschino) placed on the rim, and a mint sprig tucked to the side. Serve immediately.