Blackberry Honey Shrub & Blackberry Rum Cocktail
I'm back today with another cocktail from a recent Ladies' Cocktail Night at Urban Roots Farm. There were two shrub cocktails on the menu that night, Don't Miss a Beet (a beet lemon whiskey cocktail) and this Blackberry Honey Shrub & Rum Cocktail. I used a cold press method for the blackberry honey shrub, breaking down the fresh blackberries into a syrup by letting them sit in the refrigerator for a few days with honey and sugar. The vinegar for this shrub is a mix of apple cider and balsamic. Enjoy! -Mallory
Blackberry Honey Shrub
Makes about 16 ounces shrub
2 cups fresh blackberries
1 cup honey
1/4 cup sugar
1 cup apple cider vinegar
1/4 cup balsamic vinegar
Place blackberries in a sealable container. Cover with honey and sugar and stir. Add a lid to the container and store in refrigerator until the juice exudes from the berries and starts to form a syrup, about 2 days. Strain syrup from the berries, press lightly on solids to express any remaining juice. If any sugar remains in the container, scrape it into the blackberry syrup. Add apple cider vinegar and balsamic vinegar. Stir to combine then pour through a funnel into a clean bottle. Add a cap to the bottle, shake vigorously, then store in the refrigerator until ready to use.
This recipes yields an 8 ounce (1/2 pint) drink, which is perfect for any extra canning jars you might have lying around. Combine rum and shrub in an ice-filled glass. Top the cocktail with soda water and garnish with a rosemary sprig. Rub the rosemary around the rim of the glass before serving/enjoying.
*Originally I planned to make this cocktail using a dark rum because I love the way it works with the balsamic and the blackberries in the shrub, but switched to white rum because that was what was currently available. Either dark or white rum is delicious with the shrub!