When I first moved to Nashville, I had a mulberry tree in the backyard. In late summer/early fall, the berries would fall from the tree, ripe and delicious. Pies are great, but let’s face it, drinks are better. This cocktail, named after my pup Booker, is a nod to Dick Bradsell’s Bramble, a mid-80s classic that combined berries, citrus, and spirit for a lovely warm-weather sipper. My recipe takes on a tiki twist (shocker?) by making a mix that allows the flavors to mingle a little longer, not unlike a sauce or soup. Sidenote: don’t throw away the solids from the mix. They’re great on toast, ice cream, or whatever else you’d like. Enjoy!
1 1/2 oz Four Roses Bourbon
1 1/2 oz Booker’s Mix*
1/2 oz lemon juice
Shake all ingredients and serve in your favorite tall glass filled with crushed ice. Garnish with a mint sprig.
4 cups fresh or frozen blackberries
1 can lychee (with liquid)
2 cups water
2 cups sugar
1/2 tsp ground cinnamon
Cook all ingredients together until the sugar is dissolved. Transfer to a blender and blend till puréed. Steep the purée for 20 minutes over low heat. Strain well and allow to cool.