Blackberry Whiskey Smashed Recipe

Muddle the fruit

Place 6 fresh blackberries and 0.75 oz blackberry syrup in a rocks glass or mixing tin. Using a muddler, press and twist the blackberries until broken down and releasing juices but not pulverized — about 8–10 firm presses. If the blackberry syrup is very thick, add 0.25 oz simple syrup to loosen.

Add 0.5 oz fresh lemon juice to the muddled berries and briefly stir to combine with the syrup and fruit.

Add 2 oz Maker's Mark bourbon to the muddled berry mixture.

Fill a shaker with crushed ice (about 1 cup). Cap and shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted.

Fill a chilled rocks glass with fresh crushed ice. Double-strain the cocktail mixture into the glass over the crushed ice (use a fine mesh strainer if available) to keep seeds out while retaining berry texture.

Optional: top with 1 oz club soda for a lighter, slightly effervescent finish. Gently stir once to integrate.

Garnish with 3 fresh blackberries skewered on a cocktail pick, a lemon wheel or twist on the rim, and a fresh rosemary sprig. Clap the rosemary lightly between your palms to release aromatic oils before placing it in the drink.

Serve immediately with a short straw. Encourage the drinker to sniff the rosemary as they sip to enhance the aromatic profile.