This refreshing blackberry cocktail is perfect for summertime! A sweet and refreshing whiskey cocktail drink with sweet blackberries and a hint of earthiness from fresh rosemary.
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?
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.
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.
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.
- 12 oz. fresh blackberries
- ½ cup sugar
- 7.5 oz. whiskey
- 7.5 oz. lemon juice
- 1 large rosemary sprig
- 6 oz. blackberry simple syrup
- Put the blackberries and sugar in a small saucepan over medium heat.
- Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
- 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.
- Let syrup cool on the counter for 20 minutes or so before you make the drinks.
- 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.
- Shake to combine and chill drinks.
- Pour over ice into glasses and serve.
Fresh, in-season blackberries are generally so juicy that you don't really need water as an added liquid for this simple syrup - you just have to give them enough time to do their thing and release all their juices! If you'd like to speed the cooking process or if your berries are on the drier side, add ½ cup water to the syrup and cook normally.
Use basil instead of rosemary for a fun twist!
For a stronger herb flavor, add a sprig or two of rosemary to the syrup while it cooks.
You can substitute other liquors for the whiskey in this recipe if you like - personally, though, I love the depth of flavor that whiskey or bourbon bring to this cocktail!