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Blackberry Whiskey Lemonade

I jumped on TWO bandwagons today, you guys. Sometimes, a food blogger’s just gotta do what a food blogger’s gotta do. Especially when the bandwagons in question are mason jars and fun stripe-y straws. AMIRITE?

Blackberry Whiskey Lemonade
Also, the bandwagoning was all in the name of this super delicious Blackberry Whiskey Lemonade. Which means it was totally 100% justified. I would pretty much do anything for this whiskey lemonade. And given how much I love mah draaaanks, that’s really saying something.

Blackberry Whiskey Lemonade
Actually, this particular drink was inspired by a Blackberry Bourbon Lemonade we had at Yardbird while in Miami for BlogHer Food last month. It was one of our favorite stops on the whole trip, and I was in looooove with their drink menu. So, naturally, when I got back one of my first orders of business was to try and recreate all the delicious things we ate on that trip – starting with this drink.

Blackberry Whiskey Lemonade
I ended up adapting it a bit from the Yardbird version and a bit from my own Sweet Whiskey Lemonade, and then I added a fresh rosemary sprig for  a little bit of depth and earthiness.  I actually really liked this version, but if you want to lighten it up a bit (or temper the whiskey-ness!) you could add a splash of tonic water or sparkling wine.

Blackberry Whiskey Lemonade

Blackberry Whiskey Lemonade

Prep Time: 30 minutes

Yield: Serves 4-5

Blackberry Whiskey Lemonade

Ingredients

    For the Blackberry Simple Syrup:
  • 12 ounces fresh blackberries
  • 1/2 cup sugar
  • For the Blackberry Whiskey Lemonade:
  • 7.5 ounces whiskey
  • 7.5 ounces lemon juice
  • 1 large rosemary sprig
  • 6 ounces blackberry simple syrup

Instructions

    For the Blackberry Simple Syrup:
  1. Put the blackberries and sugar in a small saucepan over medium heat.
  2. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
  3. Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp, although I like to freeze it in ice cube trays and pop a cube or two in smoothies.
  4. Let syrup cool on the counter for 20 minutes or so before you make the drinks.
  5. For the Blackberry Whiskey Lemonade
  6. Combine all ingredients in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in two batches.
  7. Shake to combine and chill drinks.
  8. Pour over ice into glasses and serve.

Notes

Lighten the drinks up a bit (and stretch them to serve more people!) by topping each drink off with a splash of tonic water or sparkling wine.

http://www.lifeasastrawberry.com/blackberry-whiskey-lemonade/

Blackberry Whiskey Lemonade

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Leave a Comment

  • bailey grace July 18, 2014, 4:00 PM

    Tried this, and altogether it failed badly.

    Reply
    • Jessie August 12, 2014, 6:44 PM

      I’m sorry to hear that! I’ve been making this drink fairly often lately without any problems (it’s one of my current favorites!) If you’d like to give me some more specific details, I’m happy to help you troubleshoot!

      Reply
  • Hannah July 2, 2014, 7:22 PM

    I have an abundance of fresh blackberries, and I love this idea! My fourth of July menu appears to be complete!

    Reply
  • Jessica @ www.caretakerskitchen.com June 28, 2014, 4:17 PM

    Thanks for what looks to be a great recipe! I’m a big whiskey fan, but I overdid it on whiskey sours last summer. This looks like it could be this season’s drink.

    Reply
  • Samantha @ Carpe Cibus June 28, 2014, 12:47 PM

    I love a good summer cocktail. Thank you!

    Reply
  • Lokness @ The Missing Lokness June 28, 2014, 11:29 AM

    Oh, so refreshing! This would be great for 4th of July! :)

    Reply