summer drink recipe

Erin Gleeson

Let’s Party: Herbed Blackberry Cocktail

Since we have a big rosemary bush and tons of blackberries out back right now, this Herbed Blackberry Cocktail is my perfect drink! A little sweet, a little aromatic- this is great before a summer dinner party, and so easy to make! Berries and rosemary are muddled, then topped with simple syrup, lime juice and tequila. If you’re entertaining, you can make a pitcher of this ahead of time.

 

 

Herbed Blackberry Cocktail (Herbed Blackberries on the Rocks)

Ingredients:

  • 4 blackberries
  • 2 sprigsfresh rosemary
  • 3 tablespoons (1 1/2 ounces) tequila
  • 2 tablespoons (1 ounce) lime juice
  • 4 teaspoons (about 3/4 ounce) Simple Syrup
  • Ice cubes
  • Blackberries (optional)
  • Fresh rosemary sprig (optional)
Directions:1. In a cocktail shaker combine 4 blackberries and 2 sprigs rosemary. To muddle, gently crush berries and rosemary with the back of a spoon. Add tequila, lime juice, and Simple Syrup. Add ice cubes; cover and shake until very cold. Strain liquid into an ice-filled glass. If desired, garnish with additional blackberries and a rosemary sprig.
Simple Syrup Recipe:
  • 1 cup sugar
  • 1 cup water
Directions1.In a small saucepan combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. (The syrup is done when it is completely clear and the surface is covered with bubbles.) Remove from heat; cool. Store, covered, in the refrigerator for up to 2 weeks.Photos and illustration by Erin Gleeson of The Forest Feast

Beth Nervig

Summertime Drink: Pisco Sour

Whenever I’m feeling nostalgic for my time studying abroad I reach for a Pisco Sour (pronounced pee-sco, not pis-sco), which is the national drink of Peru. I spent a summer living and volunteering in the mountains of Cusco, Peru, and my host family frequently served pisco sours. They are light, limey, and strong. If you’re looking for a new summer party drink, I suggest you give these tasty South American sippers a try.

You may notice that my image varies greatly from the first image from BHG.com, and that’s because I made the strictly traditional version that uses egg whites (which form the frothy top section). Normally, I would also use Angostura bitters on top as well, but since I didn’t have that on hand I added a touch of cinnamon just like my host mom used to do. If you’re squeamish about adding egg whites to your cocktail, go with the BHG.com Pisco Sour that substitutes guava nectar for a tropical twist.

My favorite thing about Pisco Sours is that they make a great party drink. I prepare mine in a blender, but I tried it in a cocktail shaker and that works great, too. One thing to note about pisco sours is that they are deceptively strong. When I make them for a party, I serve them in tumblers, but I’ve also served them in juice glasses which seems to be the favorite size of party guests who want to have a couple drinks.

Pisco is actually the name of the liquor which is like a grape brandy with the strength of high-proof vodka. You can find pisco at most larger liquor stores in the specialty section. My bottle on the bottom left is a leftover from a recent trip back to Peru, but most brands that you find in the US are similar and retail for about $15. If you do go the traditional route and choose to use egg whites, you’ll want to also use a simple syrup. I happened to have a bottle of simple syrup, but it is sooo easy to make your own. It’s simply 1 part sugar to 1 part water. Bring to a boil on the stove and stir just until the sugar is dissolved; then cool.

So what are you waiting for?! Go find some pisco at your local liquor store, and say hello to your new favorite summer drink.

Get the guava nectar version of the Pisco Sour.

Traditional Peruvian Pisco Sour

Ingredients

  • 1 cup pisco
  • 2 egg whites
  • 2 ounces simple syrup
  • 2 ounces lime juice
  • Angostura bitters

In a blender or cocktail shaker, combine pisco, egg whites, simple syrup and lime juice. Blend on high or shake vigorously. Pour into cocktail shaker over ice, and strain into tumbler or juice glasses. Mixture will be frothy but will separate after a few minutes. Top the foam with a few drops of Angostura bitters (or cinnamon). Serve immediately. Makes 4 servings.