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:
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.
0 servings