Blackberry Smash
Erica Sagon
BLACKBERRY SMASH
by Maria Konermann, bar manager at Cardinal Spirits
1.5 oz Cardinal Spirits Single Malt Straight Whiskey
1 oz blackberry-brown sugar syrup (recipe follows)
.75 oz lemon juice
5-6 mint leaves
garnish: additional mint leaves
Add all ingredients to a shaker with ice, shake well. Strain into a rocks glass filled with ice, then garnish.
For the blackberry syrup: In a saucepan, combine 2 clamshells of fresh blackberries (12 oz total) with 400g brown sugar (about 2 cups) and 333g water (a bit less than 1.5 cups). Heat on medium until blackberries fall apart. Blend the warm syrup, then strain through a fine mesh sieve or cheesecloth to remove blackberry bits. Store in the refrigerator; syrup keeps for a couple of weeks or so.