Berry Buzzed Recipe

In a clean, airtight jar or bottle (at least 1-quart/1-liter capacity), add 2 cups bourbon and 1 cup fresh blackberries. If using a vanilla bean, split it lengthwise and scrape the seeds into the jar, then add the pod. If using vanilla extract, add one whole vanilla bean equivalent (about 1 teaspoon) to start; adjust to taste after infusion.

Seal the jar tightly and shake gently to mix. Store at room temperature or in a cool dark place for 24–72 hours. Shake the jar gently once or twice per day. Taste after 24 hours; the blackberries will impart color and fruity flavor quickly. For a more pronounced vanilla and blackberry profile, infuse up to 5–7 days, tasting daily.

When the infusion reaches desired flavor (typically 48–72 hours for bright fruit-forward notes with subtle vanilla), strain the bourbon through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle to remove solids. Press the blackberry solids gently to extract liquid but avoid extracting too much bitter pith.

Label and refrigerate or store the infused bourbon in a cool dark place. Use within 2–3 months for best flavor.

Muddle

In a cocktail shaker, add 3 fresh blackberries and 0.5 oz simple syrup. Gently muddle just enough to break the berries and release juices—avoid over-muddling to prevent bitter seeds/pith flavors.

Build

Add 2 oz chilled house-infused blackberry-vanilla bourbon and 0.75 oz fresh lime juice to the shaker. Fill the shaker with ice.

Shake

Shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted.

Double Strain (optional)

Double strain the cocktail into a rocks glass over fresh large ice (or into a coupe if you prefer no ice) using a Hawthorne strainer and a fine mesh strainer to remove seeds and small pulp. If you prefer a lighter drink, pour into a highball and top with 1 oz club soda.

Garnish & Serve

Garnish with a lime wheel or wedge and a skewered blackberry. Serve immediately.