The Western Rim [Cocktail Recipe]

INGREDIENTS

• 9 to 11 mint leaves
• ¾ oz. blackberry-peppercorn shrub (recipe below)
• ½ oz. fresh lemon juice
• 1½ oz. Elijah Craig Small Batch (or other Kentucky straight bourbon)
• Prosecco or sparkling lambrusco
• Fresh blackberry for garnish

DIRECTIONS

In a Collins or double Old Fashioned glass, gently muddle 8-10 mint leaves and blackberry peppercorn shrub. Add lemon juice, bourbon, and a few ice cubes. Stir gently. Fill the glass completely with ice cubes and top with prosecco or lambrusco. Garnish with remaining mint leaf and blackberry.

Try this: Make the same cocktail with a base of gin, tequila, or mezcal, or skip the whisky and swap club soda for the prosecco.

Blackberry-Peppercorn Shrub

• 1 cup fresh blackberries
• ¾ cup apple cider vinegar
• ¼ cup fruit-forward red wine (e.g. cabernet or merlot)
• 2 tsp. whole black peppercorns
• 1 cup sugar
• 1 tsp. salt

In a blender, blend blackberries, apple cider vinegar, and wine. Strain thorough a fine mesh sieve to make sure no seeds get into the shrub. In a small pot or sauté pan, toast peppercorns on medium-high heat until fragrant (about 30 to 45 seconds). Reduce temperature to low. Add blackberry-vinegar mixture, sugar, and salt. Gently stir until sugar is dissolved. Pour into a jar and steep for 24 to 48 hours, to your taste. Strain out peppercorns. Keep refrigerated in a glass container for up to a month.