Smokin' Berries

I can keep almost anything alive, besides plants.. Really, there are four dogs and two other humans living in my house and they’re all thriving, happy, well fed, and mostly clean. But give me a plant, even a cactus, and I’ll kill it, with the exception of rosemary and mint. Easy peasy.

This drink uses rosemary but is also good with mint if you have some of that laying around. It’s “summery” and “wintery” at the same time. It is basically good at any season, as long as you have some herbs and berries. The whiskey makes this cocktail bold and the Orgeat, which is an almond syrup made with orange flower, rose water, and sugar, gives it a nutty flavor. The peppercorn on the top offers a nice bit of spice.

Not only is the color of this drink a crowd pleaser but so is the smell. Right before it is served you torch the rosemary (I love playing with fire, especially when it comes to cocktails). The rosemary is just a garnish, it isn’t actually used in the drink, however the scent from the torched rosemary is an essential ingredient in this cocktail. If you opt for mint do not torch it, muddle it in with the berries instead. Enjoy this herbaceous berry cocktail and make sure to tag me when you make it!

Smokin’ Berries Recipe

Bulleit Rye Whiskey, Orgeat, frozen blackberries, 1/2 lemon, simple syrup, pink peppercorns or regular peppercorn, fresh rosemary, big rock ice cube

1.5 oz Bulleit Rye

.5 Orgeat

5 blackberries

1/2 lemon press

.5 simple syrup

Crack fresh pepper

Fresh rosemary

Combine the first 5 ingredients in a mixing glass, muddle the blackberries in your glass, add ice and give 5-7 good shakes. Strain out the berries from the liquid over a big ice cube. Finish with one crack of fresh pepper and torch a rosemary sprig until it starts to smoke. Serve smokin’!