Drambuie and blackberry pureé bring sweetness to this mezcal cocktail from Phoenix.
1½ oz. mezcal
½ oz. Drambuie
1 oz. blackberry purée
1 oz. fresh lime juice
2 dashes Peychaud’s bitters
Tools: shaker, strainer, fine strainer
Garnish: thyme sprig and dehydrated (or fresh) lime wheel
Shake all the ingredients together in a shaker with ice until chilled. Double strain into a rocks glass over fresh ice. Garnish.
Blackberry Purée: Combine 1 part blackberries with 2 parts simple syrup (1:1) by weight in a blender and blend until smooth, about 2-3 minutes. Fine strain and store in the refrigerator.
Jackson Donahue for Sazerac, Phoenix, Arizona
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