Black Rose Recipe
rye, Gin creole, Blackberry bitters, obsinthe Vermouth, muddled 13 sugar cube
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Ingredients
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Cocktail
Sugar & Fruit
Garnish & Finish
Ice
Method
Preparation
Absinthe rinse
Pour 0.25 tsp absinthe into the chilled serving glass, swirl to coat the interior, then discard excess (or pour out into a sink) so only a thin perfumed coating remains. Set the glass aside.
Muddling & Mixing
Muddle sugar and blackberries
In a mixing glass or small beaker, place the sugar cube and 3 fresh blackberries. Using a muddler, press firmly and twist to break down the berries and fully dissolve the sugar cube into a syrupy paste. Continue until no large sugar pieces remain and juices are released (about 20–30 seconds).
Add spirits and bitters
Add 1.5 oz rye whiskey, 0.5 oz gin, 0.75 oz sweet vermouth, 2 dashes Creole/ aromatic bitters and 2 dashes blackberry bitters to the muddled mixture in the mixing glass.
Ice and stir
Add a large handful of ice to the mixing glass (about 3 large cubes). Stir gently but thoroughly for 20–30 seconds until the mixture is well chilled, properly diluted, and slightly silky.
Strain & Serve
Double strain into glass
Discard ice from the prepared coupe. Double-strain the chilled cocktail into the absinthe-rinsed glass using a Hawthorne and fine mesh strainer (or a julep strainer plus fine sieve) to remove berry seeds and pulp for a smooth finish.
Garnish
Express the oils of an orange twist over the drink by holding the twist over the glass and giving it a sharp bend so the oils spray onto the surface. Wipe the rim with the twist, drop it into the glass or perch it on the edge. Optionally skew a whole blackberry on a pick and rest it across the rim.
Serve
Serve immediately. The drink should present as a deep, dark hue with bright berry aroma, balanced sweetness from the muddled sugar and berry and a subtle licorice/anise note from the absinthe rinse.