By Britt Sondreal-McLaughlin
Photo by Britt Sondreal-McLaughlin.
I found this recipe last summer through Thug Kitchen, which, if you have not had the pleasure of discovering yet… you’re welcome. Full disclosure: this drink is kind of irresistible (the first time I made it, I think I had three in a row.) This year, though, I am pregnant which means no bourbon for me, but luckily my husband Tim was on hand, who happily and selflessly drank it on my behalf.
Blackberries hit peak season in the Northeast from late July to mid-August, though there are even some lingering crops through September. This drink is a great, refreshing way to say goodbye to summer, and is light enough that you can enjoy it on its own or with food.
I’ve made a few tweaks to the original recipe: I like my drinks on the dry side, so I cut the ginger ale by a quarter cup and used a half cup each of ginger ale and club soda. And I have an overwhelmingly productive basil plant on the windowsill, so I thought this would be a great opportunity to use a few leaves. But original or “tweaked,” this is a wonderfully light way to enjoy bourbon. I’d also encourage you to use this as a template for other fruit/booze combos. (I have enjoyed a variation using peach, gin and watercress… get crazy!)
This recipe is adapted from Thug Kitchen.
What you’ll need:
2 oz bourbon
1/2 cup ginger ale
1/2 cup club soda
Mint and/or basil
Muddle the blackberries and herbs in the bottom of your glass, reserving a few whole blackberries for garnish. Add some ice.
Pour in the bourbon, ginger ale, and club soda. Stir and add a twist of lime to serve.