In The Bar

Bourbon Blackberry Cobbler Cocktail

By Maren Swanson

Every summer when I was growing up in Prescott, Arizona, my family and I would pick blackberries and make pies, jam and cobbler. We would have to wear strong denim when we went picking otherwise we’d get super scratched up, but half the time we didn’t notice because we were too busy gobbling up the blackberries. After my sister and I prepped all the ingredients, made our pies and popped them in the oven, we waited patiently for the timer to ding “ready,” so we could dig into our gooey desserts paired with half-melted vanilla ice cream. Those were some of my favorite childhood memories.

Since I no longer live near summer-bountiful blackberry bushes, I make due with what’s delivered to my local grocery store, and this week I scored big! I picked up some juicy blackberries and decided to make a cocktail spin on my favorite childhood dessert: Bourbon Blackberry Cobbler Cocktail!

This drink may sound like a dessert but it doesn’t taste as sweet. Bourbon, a type of American whiskey, is a heartier spirit and balances out the flavors of the drink. The orgeat syrup (made from almonds) adds that subtle kiss of sublime “dessert” sweetness.

Can you imagine sitting on a porch swing and sipping on this delectable drink? I am right now…not with the swing and I’m typing…but I’m working on getting a bigger place and acquiring the aforementioned porch and swing, but in the meantime, I’ll be enjoying my Bourbon Blackberry Cobbler Cocktail and reminiscing about the good ol’ days. Cheers!

Maren Swanson lives in Los Angeles and is the founder of Love Happy Hour.

Bourbon Blackberry Cobbler Cocktail

Ingredients
1 ½ oz bourbon or rye whiskey (I used Templeton)
4 blackberries
mint
2 ½ oz Kerns Peach Nectar
¾ oz lemon juice
½ oz orgeat syrup
ice

Instructions
Muddle blackberries with 3 mint leaves (smack them between your hands to help release their natural oils).
In a cocktail shaker, add bourbon, peach nectar, lemon juice, orgeat syrup and ice to your shaker. Secure shaker top and shake until tin turns frosty cold.
Strain cocktail into a glass with fresh ice and garnish with mint, a blackberry and a peach slice.

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