Combine blackberries, sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, mashing berries with a spoon to release juices. Simmer 5–7 minutes until sugar dissolves and mixture is fragrant.

Remove from heat and let steep 10 minutes. Strain through a fine-mesh sieve into a jar, pressing solids to extract liquid. Cool to room temperature, then refrigerate. Yields about 1 cup syrup. Keeps 10–14 days refrigerated.

Honey-Ginger Syrup (make ahead)

Combine honey, 1/2 cup water and sliced ginger in a small saucepan. Warm gently, stirring until honey dissolves—do not boil. Simmer very gently 3–5 minutes to infuse ginger.

Remove from heat, let steep until cool (15–20 minutes) for stronger flavor. Strain into a jar, discard solids, refrigerate. Keeps 10 days refrigerated.

Cocktail Assembly

Muddle

In a cocktail shaker, add 3 fresh blackberries and 0.75 oz blackberry simple syrup. Muddle firmly until berries are broken down and syrup is fragrant.

Build

Add to the shaker: 1.5 oz dark aged rum, 0.5 oz mezcal, 0.25 oz peach liqueur, 0.5 oz lime juice, 0.25 oz lemon juice, 0.5 oz honey-ginger syrup and 2 dashes Angostura bitters.

Shake

Add ice to the shaker and shake hard for 12–15 seconds until well chilled and slightly diluted.

Strain & Serve

Double-strain (fine mesh + Hawthorne) into a rocks glass filled with cracked ice. If you prefer a longer, lighter drink, top with 1 oz club soda.

Garnish

Thread a blackberry onto a pick or float 1–2 whole blackberries on top and finish with a lime wheel on the rim. Optionally express a lime peel over the drink for aromatic oils.