Yesterday was the 5th day over 100 degrees in Austin so far this year. When the days get unbearably hot, we really enjoy fruit coolers in the late afternoons. These are easy enough to make and are yummy with or without alcohol. For these blackberry coolers, if you omit the blackberry liqueur, make sure you muddle a few extra blackberries and add extra syrup to taste. I usually throw fruit into mine, so that I can pull it out in the end and enjoy it once it has soaked in the icy cold cocktail. I know some people enjoy a neater cocktail. Do what you like, I say.
Blackberry Ginger Cooler
makes one drink
4 blackberries to muddle
4 or 5 blackberries to throw in the cocktail
1-2 mint leaves to muddle
1 tbsp lemon juice
3 tbsp ginger syrup
1 oz blackberry liqueur or Chambord (I use Chambord because I keep it on hand for Blackberry Smashes)
2 oz vodka
Muddle the lemon juice, blackberries and mint leaf for about 30 seconds or about 10 twists of the muddler. Add the ginger syrup, Chambord and vodka. Shake over ice and strain the mixture into a Bell jar or tall glass. Mix in the whole blackberries, add a few ice cubes and top off the glass with club soda. Give one good swirl with a spoon to mix the fixins' from the bottom. Garnish with blackberries, candied ginger and mint. If you like your cocktail extra gingery, you can always add a few fresh slices of peeled ginger or rim your glass in ginger sugar like so.
Can you tell that I like ginger? My thinking is ginger is good for you = cocktails with ginger are good for you. Makes sense right?