Now that we’re at the end of September, we’ve transitioned from strawberries and blueberries to apples and pumpkins. My favorite type of berry that ripens somewhere in between this sweet spot of fruit is the blackberry. For the past few years, I have parked at Weber’s Farm one day toward the end of summer with clean hands and bright eyes and left a few hours later with purple stains all over and a bunch of blackberries in my trunk. Normally I devour these babies over a few days on salads, in smoothies, or just on their own, but this year I experimented a bit and came up with a new cocktail with which my whole family was on board. This one could be tweaked to make a pitcher for friends, but I tend to make them one at a time as no one can every agree on one cocktail at once. If you’ve still got fresh berries around, I recommend whipping this one up before the Northern Hemisphere realizes it’s in autumn and this unusually hot weather goes away.
A Famished Foodie 