Blackberry Whiskey Lemonade

Chef's Notes

Notes

Additions and substitutions. Use honey in place of sugar for the blackberry syrup if you like. Use raspberries, strawberries, or blueberries in place of the blackberries if you prefer. Use vodka or gin instead of whiskey. Use frozen blackberries instead of fresh if you like (you will need to extend the syrup cook time by a few minutes). Omit the rosemary or use basil in its place. For a stronger rosemary flavor, add a sprig of rosemary to the blackberry syrup while it cooks. Use club soda, soda water, or prosecco in place of the tonic water if you like, or omit it completely.
What kind of whiskey should I use? We like using Elijah Craig Small Batch Bourbon for our whiskey cocktails. For a more booze-forward drink, you can use Rittenhouse Rye. Irish whiskey is also good here. Use whatever liquor you typically like to drink! If you're not a whiskey person, you can use vodka or gin instead of whiskey.
Make-ahead tips. Make the blackberry syrup a day or two in advance if you like. Strain out the berry pulp, let syrup cool completely, and store in an airtight container in the fridge until you're ready to use. If you're using fresh lemon juice, juice the lemons in the morning on the day you plan to make cocktails (any earlier and the flavor can start to change) and store in an airtight container in the fridge until you're ready to use. 
To make this blackberry cocktail for a crowd, follow a 3:4:4 ratio (3 parts blackberry syrup to 4 parts each whiskey and lemon juice) and scale up as needed. For detailed instructions and a make-ahead timeline, be sure to read the post above.
If you don't have a cocktail shaker, use a mason jar with a tight-fitting lid instead.
Store extra blackberry syrup in the fridge for up to a week or in the freezer for up to six months.
This recipe was updated in 2020 with additional notes and photos.
Please drink responsibly.

Additions and substitutions. Use honey in place of sugar for the blackberry syrup if you like. Use raspberries, strawberries, or blueberries in place of the blackberries if you prefer. Use vodka or gin instead of whiskey. Use frozen blackberries instead of fresh if you like (you will need to extend the syrup cook time by a few minutes). Omit the rosemary or use basil in its place. For a stronger rosemary flavor, add a sprig of rosemary to the blackberry syrup while it cooks. Use club soda, soda water, or prosecco in place of the tonic water if you like, or omit it completely.
What kind of whiskey should I use? We like using Elijah Craig Small Batch Bourbon for our whiskey cocktails. For a more booze-forward drink, you can use Rittenhouse Rye. Irish whiskey is also good here. Use whatever liquor you typically like to drink! If you're not a whiskey person, you can use vodka or gin instead of whiskey.
Make-ahead tips. Make the blackberry syrup a day or two in advance if you like. Strain out the berry pulp, let syrup cool completely, and store in an airtight container in the fridge until you're ready to use. If you're using fresh lemon juice, juice the lemons in the morning on the day you plan to make cocktails (any earlier and the flavor can start to change) and store in an airtight container in the fridge until you're ready to use. 
To make this blackberry cocktail for a crowd, follow a 3:4:4 ratio (3 parts blackberry syrup to 4 parts each whiskey and lemon juice) and scale up as needed. For detailed instructions and a make-ahead timeline, be sure to read the post above.
If you don't have a cocktail shaker, use a mason jar with a tight-fitting lid instead.
Store extra blackberry syrup in the fridge for up to a week or in the freezer for up to six months.
This recipe was updated in 2020 with additional notes and photos.
Please drink responsibly.