A cardamom- and ginger-infused blackberry syrup brings some pop to this fruity bourbon cocktail.
Ingredients
BLACKBERRY SYRUP:
1 c. blackberries
1 c. sugar
1 c. water
1 t. cardamom pods
Thumb-sized knob of ginger
COCKTAIL:
Sugar, for rim of glass
1½ oz. bourbon
½ oz. ginger liqueur
1-2 oz. blackberry syrup
Juice of ¼ lemon
Selzer water
Instructions
Make the blackberry syrup: cut the knob of ginger into thin slices (no need to peel). Combine all syrup ingredients in a medium pot. Smash the blackberries with the back of a spoon to bring out their juice. Bring to a boil over medium heat, then turn heat down to low and let simmer until thickened and deeply purple, about 20 minutes. Let cool and strain out solids.
Pour the sugar into a shallow dish. Dip the rim of each glass into the blackberry syrup, then into the sugar.
Shake bourbon, liqueur, syrup, and lemon juice with ice in a cocktail shaker. Pour into the prepared glass(es) and top with selzer water. Use a small stem glass with less selzer for a more intense, sweeter cocktail and a tall, skinny glass with more selzer for a light, refreshing cocktail.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/12/blackbird-cocktails/