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Gold Coast Blackberry Smash

The spice of rye whiskey balances the sweetness of late-summer berries in this blackberry smash.


  • 1½ oz. rye whiskey
  • ½ oz. Amaro Lucano
  • ½ oz. blackberry syrup
  • ½ oz. fresh lemon juice
  • 2 dashes Jerry Thomas Decanter Bitters
  • 2 mint bundles
  • Tools:shaker, strainer
  • Glass:tin or Collins
  • Garnish:mint


Shake all ingredients (including one of the bundles of mint) in a shaker with ice. Double strain into a glass or tin. Garnish with the second bundle of mint.

Blackberry syrup: Heat 2 quarts of blackberries in a pot holding 1 quart of granulated sugar, 1 quart of water and 8 cinnamon sticks until the skin of the berries begins to pop open. Take off the heat and let steep for 30 minutes. Strain into a jar and refrigerate for up to 2 weeks.

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