Earlier this month I spent a few weeks in the UK—part personal and professional development, part fun. Logging 20,000 steps a day, I was enchanted by the beautiful English gardens, all in full bloom. Bulbs everywhere!! While I was gone, Jen created this beautiful springtime cocktail to ease my re-entry.
In the 1800s the color purple was reserved for royal family garments (it was hard to produce because it came from sea snails). With its own little garden-like garnish, this blackberry-induced purple libation is a nod to the Queen, and a moment for you to beat the heat with a pinch of whimsy.
This recipe includes an earl grey simple syrup, blended snow ice, and a sweet and tangy mix of blackberries and lemon, with a fragrant mint bouquet (tuck it by the straw so your nose finds it each time you take a sip!)
Jen suggested Buffalo Trace (the first time she had a bourbon smash!), Elijah Craig (well priced and high proof), Woodford, Old Forester, Basil Hayden (the bottle is gorgeous!), and Horizon Bourbon from Hirsch.
Psst: Turbinado sugar is a golden-brown, crunchy sugar that we love for its caramelly flavor!
Ingredients:
1 tea bag, earl grey tea
1 cup turbinado sugar
10 blackberries
1 oz lemon juice
2 oz bourbon
Glass: rocks glass, straw
Garnish: crushed ice, bouquet of mint, lemon wheel, extra blackberries
Steps:
Earl grey tea simple syrup: Steep tea bag in 1 cup of boiling water for 7 minutes. Remove tea bag and let cool, then add to blender with turbinado sugar and pulse on high for 1-2 minutes or until sugar fully dissolves. Set aside until ready to use.
Build: Add blackberries to shaker and muddle. Then add 1 oz earl grey tea simple syrup, lemon juice, and bourbon. Fill with ice and shake vigorously for 20-30 seconds. Use fine mesh trainer and strain neat into rocks glass.
Optional (crushed ice): Add ice to blender and blend until crushed then scoop into cocktail. Add a bouquet of mint, lemon wheel, and extra blackberries. Sip and enjoy!