With fresh fruit finally becoming more affordable, I’ve been stocking up. My kids usually eat about 3/4 of it and the rest I get to use in drinks, such as this blackberry bourbon cocktail with tarragon simple syrup.
While down in Sac last month I picked up a tarragon plant for my herb garden. Before purchasing said plant I’d never had fresh tarragon (or at least I don’t remember every trying it). It has strong anise flavors and is pretty fantastic muddled, infused in simple syrup and as a garnish. It would probably also be good with food but I haven’t got that far yet, I like to focus on what’s really important first.
Anyway, I wanted to pair tarragon and blackberries in some sort of drink. Rather than just muddling the two together, I decided to make a tarragon simple syrup with raw sugar. It’s all sorts of delicious when used in this blackberry bourbon cocktail.
As for the bourbon, I used Heritage Distilling Company‘s Elk Rider bourbon. On its own, it’s warm and spicy. Mixed into this blackberry bourbon cocktail it’s wonderful.
I suppose this drink is kind of like blackberry bourbon lemonade, except a little different because of the tarragon and dash of bitters. Classify it however you want as long as you enjoy them all summer long.
- 8 blackberries
- ¾ ounce tarragon simple syrup (directions below)
- 1 ounce fresh squeezed lemon juice
- 2 ounces bourbon (I used Heritage Distilling Company's Elk Rider bourbon)
- 1 dash Angostura bitters
- Soda water
- 1 lemon wheel, 1 sprig of tarragon and 1 blackberry for garnish
- Add blackberries, tarragon simple syrup and lemon juice to a cocktail shaker and muddle.
- Add bourbon and bitters and fill shaker with ice.
- Shake and double strain into a rocks glass filled with ice.
- Top with soda water, stir and garnish with lemon wheel, tarragon and blackberry.
- To make tarragon simple syrup: Combine ½ cup raw sugar and ½ cup water in a small saucepan over medium heat. Stir to dissolve the sugar. Once the sugar is dissolved, add 2 sprigs of tarragon, turn the heat to low and let simmer for 5 minutes. Remove the pot from heat and let cool completely. Remove the sprigs of tarragon and transfer the syrup to a glass bottle and refrigerate until ready to use.
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Note: Heritage Distilling Company sent me a bottle of their bourbon to enjoy. All thoughts, opinions, images and recipe are my own.