Jameson Julip Berry Hibiscus Sparkler Recipe

Make mint syrup

Combine 3 tablespoons granulated sugar and 3/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat, add the packed mint leaves, and let steep for 15 minutes. Strain out the mint leaves, pressing lightly to extract syrup. Cool to room temperature and refrigerate. Yields about 3/4 cup. Use 1/2 ounce per cocktail.

Muddle fruit and mix

In a Collins glass or shaker, add 6 fresh blackberries, 1/2 ounce mint syrup, 1/2 ounce lime juice, and the splash of water (about 1/4 ounce) if the fruit is very firm. Use a muddler to gently crush the blackberries and combine them with the syrup and lime until broken down and fragrant. The goal is to release juice and aroma, not to pulverize into a puree.

Add whiskey and sweetener

Add 2 ounces Jameson Irish Whiskey and 1/2 ounce hibiscus grenadine to the muddled berry mixture. If using pre-made hibiscus grenadine that is very sweet, start with 1/3 ounce and adjust to taste.

Shake with ice

Fill the shaker (or transfer to a separate shaker) with ice, then shake vigorously for 8–12 seconds to chill and properly dilute the drink.

Strain and serve

Fill the serving glass with crushed ice (about 1 cup). Double-strain the shaken mixture into the glass over the crushed ice to catch seeds and pulp. Top gently with 2 ounces club soda or sparkling water to create the 'sparkler' finish and give a light effervescence.

Garnish and finish

Garnish with 2 fresh mint sprigs and 3 blackberries skewered on a pick or dropped on top. Clap the mint between your hands briefly before garnishing to release the aroma. Serve with a straw and a small bar spoon for stirring.

Optional adjustments

Taste and adjust sweetness or acidity: add more mint syrup (1/4 oz increments) if you prefer sweeter, or a touch more lime juice (1/4 oz) if you prefer brighter acidity. If the hibiscus grenadine dominates, reduce to 1/3 oz on next pour.