Blackberry Whiskey Lemonade

  • Author: Jessie
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: Serves 4 1x


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:

  1. Put the blackberries, sugar, and water (if you’re using it, see recipe notes) in a small saucepan over medium heat.
  2. Cook for 15-25 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. 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!

Need some more cocktail inspiration for your summer entertaining? Try my Berry Margaritas, Strawberry Whiskey Lemonade, or Raspberry Basil Bourbon Spritzers!