When deliberating on how to best showcase the sweet, delicate vermouth made by our friends at Mt. Defiance Distillery in Middleburg, VA, the blackberry harvest was in full swing. We took an otherwise lost abundance and struck a balance rustic sweetness and piercing bitterness.
This cocktail is versatile. Feel free to swap in other berries or spirits as the season calls for them.
- 2 oweet Vermouth
- 3/4 oz Bourbon (we used Bulleit)
- 2 tbsp Black Raspberry Purée*
- 1/2 ozemon & Cardamom Botanical Syrup
- 1 dash Artemisia Quercus Bitters
- 4 oz Sparkling Water, chilled
- Lemon rind, for garnish
- Mix, vermouth, bourdon, syrup, purée, and bitters together in a shaker over ice. Double strain** into a small glass, using a spoon to work the liquid through the solids.
- Once the liquid is clear, pour into a champagne flute.
- Top with sparkling water and garnish with lemon rind.
*Black Raspberry Purée
Using a food processor or a blender (we prefer to use a mini food processor), blend 1 1/2-pint of black raspberries until smooth. The purée will thicken over time, and will be quite seedy. We recommend thinning with liquid and straining for uses other than this cocktail.
Straining a cocktail through the rough filters that often accompany shakers is standard practice, but sometimes a second filtration is called for in order to remove fine solids. Bartending supply stores often stock secondary, fine mesh filters, but a tea basket does the job just as well.