Mezcal Cocktail: Smokin’ Berries
Recipe: Jackson Donahue for Sazerac, Phoenix, Arizona
Photo: Emma Janzen
Blackberry purée lends sweetness to this crushable cocktail.
Drambuie and blackberry purée bring sweetness to this mezcal cocktail from Phoenix.
Ingredients
- 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
- Glass:rocks
- Garnish:thyme sprig and dehydrated (or fresh) lime wheel
Preparation
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.