Black Swan Recipe

Make sour blackberry syrup (if not pre-made)

Combine 1 cup fresh or frozen blackberries, 1 cup granulated sugar, and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, crushing berries with a spoon to release juice. Simmer 5 minutes until thickened slightly. Remove from heat, stir in 2 tablespoons fresh lime juice to balance sweetness and add sour brightness. Strain through a fine mesh sieve, pressing solids to extract liquid. Cool completely and store in refrigerator. Yields about 12–14 oz.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you mix the cocktail.

If using egg white for texture: perform a dry shake first. In a cocktail shaker (without ice) add vodka 2 oz, velvet falernum 0.5 oz, dry curacao 0.5 oz, sour blackberry syrup 0.75 oz, lychee syrup 0.5 oz, fresh lime juice 0.75 oz, and egg white 0.5 oz. Seal and shake vigorously for 15 seconds to build a silky foam.

Add ice to the shaker (about 1 cup) and shake again vigorously for 12–15 seconds to chill and dilute properly.

Remove ice from chilled glass (if used) and double-strain the cocktail into the chilled coupe/ Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids. If not using egg white, simply add all liquid ingredients to shaker with ice and shake for 12 seconds, then strain.

Garnish: Thread one fresh blackberry and one peeled canned lychee onto a cocktail pick and place across the rim of the glass. Add a small sprig of mint or micro-mint tucked beside the fruit. Optionally, express a lime peel over the drink for an aromatic oil spray.

Serve immediately while foam (if used) is fresh and aromatic.