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The Western Rim combines a blackberry-peppercorn shrub with bourbon, lemon juice, prosecco, and mint. (Photograph by Getty Pictures/nerudol)
This cocktail was created by Brett Helke, wine and beverage director at Toast and Perro Blanco in Norfolk, Virgina. Each sip of this crisp, peppery drink is refreshing, due to the mint within the backside of the glass.
INGREDIENTS
- 9 to 11 mint leaves
- ¾ oz. blackberry-peppercorn shrub (recipe under)
- ½ oz. recent lemon juice
- 1½ oz. Elijah Craig Small Batch (or different Kentucky straight bourbon)
- Prosecco or glowing lambrusco
- Contemporary blackberry for garnish
DIRECTIONS
In a Collins or double Previous Normal glass, gently muddle 8-10 mint leaves and blackberry peppercorn shrub. Add lemon juice, bourbon, and some ice cubes. Stir gently. Fill the glass utterly with ice cubes and high with prosecco or lambrusco. Garnish with remaining mint leaf and blackberry.
Do that: Make the identical cocktail with a base of gin, tequila, or mezcal, or skip the whisky and swap membership soda for the prosecco.
Blackberry-Peppercorn Shrub
- 1 cup recent blackberries
- ¾ cup apple cider vinegar
- ¼ cup fruit-forward purple wine (e.g. cabernet or merlot)
- 2 tsp. entire black peppercorns
- 1 cup sugar
- 1 tsp. salt
In a blender, mix blackberries, apple cider vinegar, and wine. Pressure thorough a nice mesh sieve to verify no seeds get into the shrub. In a small pot or sauté pan, toast peppercorns on medium-high warmth till aromatic (about 30 to 45 seconds). Cut back temperature to low. Add blackberry-vinegar combination, sugar, and salt. Gently stir till sugar is dissolved. Pour right into a jar and steep for twenty-four to 48 hours, to your style. Pressure out peppercorns. Hold refrigerated in a glass container for as much as a month.
