Recipe by Patricia Richards
Photography by Sarah Jane Sanders
Mixologist – Jeff Worden

4 Blackberries (medium in size)
1.5 ounces Fresh Sweet & Sour (**recipe below)
0.25 ounces Flavorganics Organic French Vanilla Syrup (Whole Foods Market)
0.25 ounces (heavy pour) Mathilde Blackcurrant Liqueur
1.5 ounces Gentleman Jack Tennessee Whiskey
Method: In a clean bar mixing glass, thoroughly muddle blackberries to pulverize. Add
remaining ingredients to mixing glass. Fill bar mixing tin two-thirds full with ice and
shake cocktail well. Double-strain the cocktail using a strainer to cover the bar mixing
tin, push through a fine mesh strainer in your opposite hand. Double-strain the cocktail
over fresh, cracked ice and garnish with a mint top. Serve.
*Note: Double-straining removes blackberry pulp, so don’t double-strain if you prefer
this pulp in your cocktail.

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