Thirsty Thursday: Berry Bundle

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.

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Berry Bundle

Yield: 1 cocktail

2 oz. Deep Eddy Cranberry

1 1/2 oz. Chambord

1 oz. sweet and sour mix (recipe here)

sparkling wine

6-7 fresh blackberries

1. If you know early on that you’ll be making this cocktail, stick shaker and vodka in the freezer a few hours ahead of time to get it well chilled.

2. Once you’re ready to make your cocktail, place fresh blackberries in a tall glass. Muddle berries until they have a jammy texture.

3. Take your shaker out of the freezer. Fill up the shaker with chipped ice to keep it chilled while assembling your cocktail.

3. Measure out and pour Deep Eddy, Chambord, and sweet and sour mix into shaker. Cover shaker and shake well for five to ten seconds.

4. Fill tall cocktail glass with ice. Strain liquid into glass. Top off with sparkling wine. Stir. Enjoy.


About A Famished Foodie

Food geek, wannabe Parisian, and lover of polka dots. Author of A Famished Foodie and Superior Spider-Talk contributor. Bold wine, sour beer & dessert make me nerd out.
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