Four Roses Bourbon, Blackberry Syrup, Basil And Lemon Recipe

Cook berries

Combine blackberries, sugar and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar and crush berries slightly with a spoon. Simmer for 6–8 minutes until berries have broken down and liquid is deep purple.

Strain and finish

Remove from heat and press mixture through a fine mesh sieve into a bowl or measuring cup, discarding solids. Stir in 1 teaspoon lemon juice to brighten the syrup. Let cool to room temperature. Refrigerate up to 2 weeks.

Muddle basil

In a shaker, place 6 fresh basil leaves and the blackberry syrup. Gently bruise/muddle the basil with a muddler or back of a spoon for about 8–10 seconds to release oils without shredding the leaves into tiny bits.

Add primary ingredients

Add 2 oz Four Roses Bourbon, 0.75 oz fresh lemon juice, 0.5 egg white (if using), and 1 dash Angostura bitters to the shaker.

Dry shake

Seal the shaker and shake vigorously without ice for 10–15 seconds if using egg white (this builds foam). If not using egg white, you may skip the dry shake.

Add ice and shake

Add about 1 cup of ice to the shaker and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted.

Fine strain

Double-strain the cocktail into a chilled coupe or rocks glass over either a large ice cube or 1/2 cup crushed ice (per preference) using a Hawthorne strainer and a fine mesh strainer to keep basil bits out and ensure a smooth texture.

Garnish and finish

Express a lemon twist over the drink to release oils, discard or rim the glass with it, then add a small basil sprig and two fresh blackberries on a pick. Serve immediately.