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
TOTAL TIME
 
YIELD: Serves 4-5
INGREDIENTS
For the Blackberry Simple Syrup:
  • 12 ounces fresh blackberries
  • ½ 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.
For the Blackberry Whiskey Lemonade
  1. 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.
  2. Shake to combine and chill drinks.
  3. 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.

Blackberry Whiskey Lemonade

Blackberry Whiskey Lemonade

Comments

    • Jessie says

      Definitely! A friend who doesn’t like whiskey makes a vodka version of this pretty frequently – you may just want to give it a taste before you pour it into glasses and see if it needs any extra citrus to brighten up the flavor.

  1. says

    Oh my gosh this looks amazing!!
    And btw…your blog design is beautiful and love all the material you have on here! Inspiring!

    I just followed you on all our shared social media sites…I would love for your to take a look at my blog and if you like what I present, I’d love to get your following!! http://www.relentlessatheart.com

    Thanks,
    Natalie

    • Jessie says

      Thanks, Natalie! And I’m so glad you like the blog – I have a lot of fun doing the design so it’s so wonderful to hear that you like it! I’ll definitely take a look at your site. Thanks!

  2. KN says

    I found your recipe on Pinterest and it is beyond deliciously dangerous !! I’m serving it today at my 4th of July BBQ! Have a happy 4th

    • Jessie says

      I’m so glad you like it! Thanks for letting me know it turned out (and I hope you had a great 4th!)

    • Jessie says

      I generally don’t, because the fresh blackberries we get around here usually release more than enough juice to make the syrup. If it looks a little dry, though, by all means add a 1/4 or so of water to the mix!

    • Jessie says

      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!

    • Jenn says

      I just finished making this. It was so sour it was undrinkable. I’m going to try adding simple syrup to start.

      • Jessie says

        I’m so sorry to hear that! I love the tartness of the berries and lemon, but totally understand it’s not for everyone. If you want to sweeten it up, regular simple syrup should do the trick. The blackberries can also make a difference – early season blackberries tend to be a little more tart than later season berries (I tend to find the sweetest blackberries around August each year). I also like to mellow out the flavor sometimes by adding tonic water (or even champagne) to the finished drink – it cuts some of that tart flavor and makes the whole thing lighter, more like a spritzer, which can be a nice change. I hope you’ll try it again and let me know how it goes with the adjustments!

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