The Blackberry Bourbon Sour is a rich, slightly tart cocktail that combines the warmth of bourbon with the deep, sweet-tart flavor of blackberries. This cocktail is perfect for late summer and fall, offering a smooth, velvety texture with a sophisticated edge.
Ingredients:
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1 cup Fresh Blackberries
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1 cup Water
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1 cup Granulated Sugar
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1 Lemon Peel Strip (optional for added zest)
Instructions:
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Prepare the Blackberry Syrup:
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Combine blackberries, water, sugar, and lemon peel in a small saucepan over medium heat.
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Stir until the sugar dissolves completely and the mixture begins to simmer.
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Reduce heat and let it simmer for 5-7 minutes, allowing the blackberries to break down and infuse the syrup.
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Remove from heat and let it steep for an additional 15-20 minutes.
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Strain through a fine mesh sieve, pressing the blackberries to extract all the juice.
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Let the syrup cool to room temperature and store in a sealed container in the refrigerator for up to 2 weeks.
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Muddle the Blackberries:
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In a cocktail shaker, add the fresh blackberries and simple syrup (or blackberry syrup).
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Gently muddle to release the juices and flavor.
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-
Dry Shake for Froth (Optional):
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Add bourbon, lemon juice, and egg white to the shaker.
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Shake without ice for 20-30 seconds to create a creamy froth.
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Add Ice and Shake Again:
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Add ice to the shaker and shake vigorously for another 15-20 seconds until well-chilled.
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Strain and Serve:
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Double strain the cocktail into a chilled rocks glass over fresh ice or serve it neat in a coupe glass.
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Add a few dashes of Angostura bitters over the foam for a dramatic finish.
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Garnish:
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Garnish with a fresh blackberry and a lemon twist for a visually striking and aromatic finish.
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Serve immediately while the drink is cold and the blackberry foam is fresh and frothy.
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Optional: For a smoky twist, lightly torch the lemon twist to release its essential oils.
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Appetizers: Smoked almonds, prosciutto-wrapped figs, sharp cheddar cheese.
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Main Course: Grilled pork chops with blackberry glaze, roasted duck with blackberry sauce, bourbon BBQ ribs.
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Dessert: Dark chocolate tart, blackberry cobbler, vanilla bean ice cream.
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Non-Alcoholic Version: Replace bourbon with a splash of black tea and add a touch of vanilla extract for depth.
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Maple Blackberry Sour: Swap simple syrup for maple syrup for a rich, autumnal flavor.
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Herb-Infused Twist: Add a sprig of rosemary or thyme to the shaker for a more aromatic, herbal profile.
Ingredients
Directions
Ingredients:
-
1 cup Fresh Blackberries
-
1 cup Water
-
1 cup Granulated Sugar
-
1 Lemon Peel Strip (optional for added zest)
Instructions:
-
Prepare the Blackberry Syrup:
-
Combine blackberries, water, sugar, and lemon peel in a small saucepan over medium heat.
-
Stir until the sugar dissolves completely and the mixture begins to simmer.
-
Reduce heat and let it simmer for 5-7 minutes, allowing the blackberries to break down and infuse the syrup.
-
Remove from heat and let it steep for an additional 15-20 minutes.
-
Strain through a fine mesh sieve, pressing the blackberries to extract all the juice.
-
Let the syrup cool to room temperature and store in a sealed container in the refrigerator for up to 2 weeks.
-
-
Muddle the Blackberries:
-
In a cocktail shaker, add the fresh blackberries and simple syrup (or blackberry syrup).
-
Gently muddle to release the juices and flavor.
-
-
Dry Shake for Froth (Optional):
-
Add bourbon, lemon juice, and egg white to the shaker.
-
Shake without ice for 20-30 seconds to create a creamy froth.
-
-
Add Ice and Shake Again:
-
Add ice to the shaker and shake vigorously for another 15-20 seconds until well-chilled.
-
-
Strain and Serve:
-
Double strain the cocktail into a chilled rocks glass over fresh ice or serve it neat in a coupe glass.
-
Add a few dashes of Angostura bitters over the foam for a dramatic finish.
-
-
Garnish:
-
Garnish with a fresh blackberry and a lemon twist for a visually striking and aromatic finish.
-
-
Serve immediately while the drink is cold and the blackberry foam is fresh and frothy.
-
Optional: For a smoky twist, lightly torch the lemon twist to release its essential oils.
-
Appetizers: Smoked almonds, prosciutto-wrapped figs, sharp cheddar cheese.
-
Main Course: Grilled pork chops with blackberry glaze, roasted duck with blackberry sauce, bourbon BBQ ribs.
-
Dessert: Dark chocolate tart, blackberry cobbler, vanilla bean ice cream.
-
Non-Alcoholic Version: Replace bourbon with a splash of black tea and add a touch of vanilla extract for depth.
-
Maple Blackberry Sour: Swap simple syrup for maple syrup for a rich, autumnal flavor.
-
Herb-Infused Twist: Add a sprig of rosemary or thyme to the shaker for a more aromatic, herbal profile.