I’m just a girl looking for every version of a whiskey sour she can find.
Fair warning: this one’s a bit on the strong side. But hey, it’s Friday. Let’s get tipsy.
Earlier this week I noticed the organic blackberries were on sale at my local Shop Rite. I’m not a 100% organic shopper, I just can’t afford that. But when something’s on sale, especially produce, I stock up.
They were the juiciest, richest, downright BEST blackberries I’ve ever had!! So I went back for more, and started brainstorming recipe ideas.
Rosemary and blackberry go perfectly together. The perfect compliment of sweet and herby, I can’t get enough of it. I spent some time thinking of what liquor to put in this, and landed on whiskey. It pairs well with the flavors, in my opinion, and wouldn’t overpower the flavors.
Alright people let’s get mixing!!
12 oz fresh blackberries
1/2 cup sugar
Blackberry Whiskey Sour
2 oz whiskey
2 oz lemon juice
1.2 oz blackberry simple syrup
frozen blackberries as ice
3 sprigs of rosemary
- To make the simple syrup, pour the blackberries and sugar into a small pan and heat on medium heat for 20-30 minute, stirring occasionally. Strain through a mesh sieve and set aside to cool for about 20 minutes or throw it in the fridge for about 10 minutes.
- In a cocktail shaker, combine, lemon juice, whiskey, simple syrup, ice, and 2 sprigs of rosemary. Give it a good shake!
- Pour your cocktail over your frozen blackberries, and garnish with a sprig of rosemary. Bottoms up!