This refreshing blackberry whiskey lemonade cocktail is perfect for summertime! A sweet and refreshing whiskey cocktail recipe with sweet blackberries and a hint of earthiness from fresh rosemary. This post contains affiliate links.
Also, the bandwagoning was all in the name of this super delicious Blackberry Whiskey Lemonade. Which means it was totally 100% justified.
Side note: 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 cocktail we had at Yardbird in Miami. It was one of our favorite stops on the whole trip, and I was in looooove with their drink menu. (I was also in love with their FOOD menu, but, y’know, another story for another time).
Naturally, when I got back from Miami, one of my first orders of business was to try and recreate all the delicious things we ate on that trip – starting with this cocktail.
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 like this recipe as written, 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. The recipe below has alllll kinds of ideas to help you riff on this core cocktail and make it your own, so don’t skip those recipe notes!
Blackberry Whiskey Lemonade: The Video!
A delicious blackberry whiskey lemonade cocktail perfect for summer entertaining.
For the Blackberry Simple Syrup:
- 12 oz. fresh blackberries
- 1/2 cup sugar
- 1/2 cup water (optional, see recipe notes)
For the Blackberry Whiskey Lemonade:
- 1 cup whiskey
- 1 cup lemon juice
- 1 large rosemary sprig
- 3/4 cup blackberry simple syrup (recipe above)
- 1 cup tonic water or sparkling wine (optional, see recipe notes)
For the Blackberry Simple Syrup:
- Put the blackberries, sugar, and water (if you’re using it, see recipe notes) in a small saucepan over medium heat.
- Cook for 15-25 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.
For the Blackberry Whiskey Lemonade
- 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. Top each drink with a splash of tonic water or sparkling wine (optional) and serve immediately.
If you have especially juicy, height-of-the-season blackberries, you may not need to add water to your simple syrup. If you’re using frozen or out-of-season blackberries, or if you just want to cut the sweetness of the syrup a bit, add 1/2 cup of water when you make your blackberry syrup.
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.
Make the blackberry syrup in advance and keep it in an airtight container in the fridge for easy drink assembly when you’re ready to serve! Strained syrup will keep for up to a week in the fridge.
Use basil instead of rosemary for a fun twist!
For a stronger herb flavor, add a sprig or two of rosemary to the blackberry 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!