Apple Bourbon & Blackberry Sour

Kristin | September 21, 2017

Fall is in the air! Leaves are starting to change color, summer clothes are being put away and we’re pulling out all of our favorite cozy blankets. I cannot wait to fire up our backyard fire pit. While the fire burns, the Mr. and I will sip on delicious apple bourbon and blackberry sours!

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This apple bourbon and blackberry sour is the BEST way to stay warm on a crisp fall evening. Sweet apple juice and juicy blackberries pair perfectly with a tangy lemon and smooth, rich bourbon. Bourbon has this magical ability to warm our tummies even if the drink is cold! Garnish this glorious cocktail with additional blackberries and mint leaves for your very own fall in a glass.

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Want to make a large batch to share with all of your friends? Just repeat this recipe with larger portions and serve in a pitcher or beverage dispenser. To make this cocktail ahead of time, add extra lemons and keep it chilled until you’re ready to serve.   

Ingredients

  • 1 cup Apple juice

  • 1 cup California Giant Blackberries

  • 1 T Simple syrup*

  • ¼ cup Lemon juice

  • ¼ cup Bourbon

  • Lemon peel

Instructions

  • To make simple syrup, combine 1 cup sugar + 1 cup water and bring to a boil.  Remove from heat and let cool completely.  Can keep in airtight container for a few weeks and reuse!

  • In a blender, blend apple juice, blackberries, lemon juice, and simple syrup for 10 seconds.  Strain through a strainer.

  • Add juice blend to a cocktail shaker and add bourbon.  Shake 20 times.Shave a lemon peel using a peeler (making sure to just shave the yellow, not deep into the bitter white area).  Wipe the rim of the glass with the lemon peel and then drop it into the glass.

  • Strain the chilled bourbon mixture into the glass and serve. You can serve it straight up chilled or over a large ice cube.

  • Want to make a large batch? Repeat in larger quantities and strain juice mixture into a large pitcher or beverage dispenser. Add bourbon and lemon juice and stir well.  Add fresh lemon slices and keep in refrigerator until ready to serve.  Serve over ice and add a lemon peel to garnish.

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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