- 9 to 11 mint leaves
- ¾ oz. blackberry-peppercorn shrub (recipe below)
- ½ oz. fresh lemon juice
- 1½ oz. Elijah Craig Small Batch (or other Kentucky straight bourbon)
- Prosecco or sparkling lambrusco
- Fresh blackberry for garnish
In a Collins or double Old Fashioned glass, gently muddle 8-10 mint leaves and blackberry peppercorn shrub. Add lemon juice, bourbon, and a few ice cubes. Stir gently. Fill the glass completely with ice cubes and top with prosecco or lambrusco. Garnish with remaining mint leaf and blackberry.
Try this: Make the same cocktail with a base of gin, tequila, or mezcal, or skip the whisky and swap club soda for the prosecco.
- 1 cup fresh blackberries
- ¾ cup apple cider vinegar
- ¼ cup fruit-forward red wine (e.g. cabernet or merlot)
- 2 tsp. whole black peppercorns
- 1 cup sugar
- 1 tsp. salt
In a blender, blend blackberries, apple cider vinegar, and wine. Strain thorough a fine mesh sieve to make sure no seeds get into the shrub. In a small pot or sauté pan, toast peppercorns on medium-high heat until fragrant (about 30 to 45 seconds). Reduce temperature to low. Add blackberry-vinegar mixture, sugar, and salt. Gently stir until sugar is dissolved. Pour into a jar and steep for 24 to 48 hours, to your taste. Strain out peppercorns. Keep refrigerated in a glass container for up to a month.