Blackberry Bender Recipe

Muddle blackberries

Place 4 fresh blackberries in a cocktail shaker. Add the maple syrup. Use a muddler to gently but firmly muddle the blackberries until they are broken down and release juice — about 10–15 seconds. Avoid over-macerating into seeds; aim for a purée with some texture.

Add spirits and citrus

Add 2 oz rye, 0.75 oz fresh lemon juice, 0.5 oz ginger liqueur, and 0.5 oz crème de mûre to the shaker with the muddled blackberries.

Dry shake (optional)

If you want extra integration and slight froth from the fruit, seal the shaker and shake vigorously without ice for 8–10 seconds. This helps emulsify the blackberry and syrup with the citrus and spirits.

Wet shake

Add a large handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside has frosted.

Double strain

Double strain the cocktail into a chilled coupe or rocks glass (use a hawthorne strainer and a fine mesh strainer) to remove pulp and seeds for a cleaner drink. If you prefer a more rustic presentation, a single strain is acceptable.

Garnish & finish

Skewer 2 whole blackberries on a cocktail pick and rest across the rim or float in the drink. Express a lemon twist over the top (optional) and discard or place on the rim. Serve immediately.

Adjust maple syrup to taste: increase to 0.75 oz for a sweeter cocktail or reduce to 0.25 oz for a tarter finish. If crème de mûre is very sweet, consider reducing maple slightly.

To accentuate ginger without a liqueur, substitute 0.25 oz ginger liqueur + 0.25 oz ginger syrup, or add a thin slice of fresh ginger to the muddle and proceed as above.

For a longer, cooler serve, build in a rocks glass over fresh ice after shaking and strain over ice instead of serving neat in a coupe.