Blackberry Ginger Highball
The Blackberry Ginger Highball has hints of spring with a cool, wintery vibe. It’s about two months until the first day of Spring (March 20th). Let this cocktail be a reminder that time flies and it will be time to break out the patio furniture before we know it. Now, let’s get into this Highball Recipe.
We started with our Black Reserve Bourbon, which by the way, check out the special 10-year Anniversary label in the photo. Nice, huh? Ok, ok, back to the cocktail. Along with our Black Reserve, we used Stirrings Ginger Liqueur and some Blackberry Puree Infused Syrup from Reàl. Stirrings Ginger Liqueur is a great addition to any specialty cocktail. It has a legitimate taste with a sweet and spicy finish. That finish is balanced out by the rich, bold, berry flavor of the Blackberry Reàl. They also combine to create that strong Crimson color. The Agave Syrup is what brings all of those flavors together to work in perfect harmony.
By the way, if you wanted to make your own Blackberry Syrup, you could blend some berries with a little water, and voila! We upped the class by creating a Lime Sugar rum using Agave Syrup as the “glue” and then combined white sugar and 1 packet of Real Lime powder. Garnish with a few Blackberries and you’re ready to enjoy this one-of-a-kind Highball Recipe. Cheers everybody!
Lime Sugar Rim Ingredients:
- Agave Syrup
- 1/4 cup of White Sugar
- 1 packet of Real Lime powder
Lime Sugar Rim Instructions:
- Combine in a shallow dish and stir well.
Blackberry Ginger Highball
Ingredients
- 2 oz of Black Reserve
- 1 oz of Stirrings Ginger Liqueur
- 1/2 oz Blackberry Reàl Syrup
- 1/2 oz Agave Syrup
- Lime Flavor Soda Water
- Blackberries
Instructions
- With a small brush, paint the rim of the cocktail glass with agave syrup.
- Roll the painted area of the glass in the Sugar mixture, and set aside.
- In a shaker packed with ice add the first four ingredients and shake vigorously.
- Strain into a cocktail glass with crushed ice.
- Top with lime-flavored soda water.
- Garnish with Blackberries.