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The Blacker the Berry1 drink Chasity Beasley, Aria Bar Fairmont Hotel, Evergreen Park, IL |
| • | 1 1/2 oz. Hennessy VS Cognac |
| • | 1/2 oz. Myers Rum |
| • | 1 bar spoon The Perfect Purée Ginger Puree, thawed (muddle) |
| • | 3/4 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 4 mint leaves (muddle) |
| • | 1/2 oz. simple syrup |
| • | 1/2 oz. fresh lime juice |
| • | 2 dashes Angostura Bitters |
| • | Splash of soda water |
| • | 1 mint leaf (garnish) |
| • | 1 blackberry dusted with powdered sugar (garnish) |
| Method: | |
| In a mixing glass combine 4 mint leaves and 1 barspoon of Ginger Puree. Muddle gently. Add Blackberry Puree, and the next 5 ingredients. Shake with ice, and strain over ice. Top with soda water and stir. Garnish with 1 mint leaf and 1 blackberry dusted lightly with powdered sugar on a cocktail pick. | |