Blackberry Whiskey Sour

St. Patricks day used to mean green beer and cheap nachos at a campus bar. Now it means fancy whiskey cocktails that don’t remind me of the times I blacked-out on cheap booze. Irish Whiskey is a staple for most on March 17th, but instead of doing it on the rocks or just doing shots *I shudder at the thought of shots* I’m mixing it up with a Blackberry Whiskey Sour recipe I found on Kleinworth Co., and doing my own version in these adorable shamrock champagne coups I found at Value Village last month.

Catch the rest of my TGIF Cocktail Series // here //

Ingredients for a Blackberry Whiskey Sour

Fresh blackberries
1oz Irish Whiskey – I used Jameson
2 oz Simple syrup
1 tsp Lemon juice
Ice
Shaker, strainer, jigger

Like with all cocktails and recipes, adjust accordingly. I found the 2oz of simply syrup to be a bit much, so I could have watered it down with soda water.

Step 1: Load the shaker, in this case a large tumbler, with ice and blackberries. Crushed ice is better for helping break-up the berries, but cubes will do.

Step 2: Pour 1oz of whiskey over ice and let chill for a minute.

Step 3: Mix 2oz simple syrup and 1 tsp lemon juice together to make the “sour” part of the blackberry whiskey sour.

Step 4: Add the sour mix to the shaker, and shake! If you don’t have a lid, or are using a tumbler like me, a little whisk will help shake it all up. I had to pop a nice in there for a minute to help break-up the blackberries, but it was all doable.

Step 5: Add ice cubes to your glasses, and serve through strainer. If you don’t want any bits of blackberry at all, strain the drink through a mesh strainer again.