The Modern Mixologist: Contemporary Classic Cocktails by Tony Abou-Ganim

Author:Tony Abou-Ganim [Abou-Ganim, Tony]
Language: eng
Format: azw3
Publisher: Agate Publishing
Published: 2010-04-01T00:00:00+00:00

BLACKBERRY PRESS

I drink upon occasion and sometimes I drink upon no occasion!

DON QUIXOTE

In the mixology world, the term “Press” is often used to indicate a “Presbyterian”—a drink with no particular religious leaning, better known as a Highball mixed with equal parts soda water and ginger ale. The Blackberry Press is by no means a Presbyterian. In fact this short drink draws from both the Smash and the Sour, yet with a twist all its own.

In this case, “Press” indicates a style of drink preparation, similar to the Smash—think of the Julep or Mojito, where a muddler is used to “press” the mint against the bottom of a mixing glass, releasing the plant’s essential oils into the accompanying simple syrup. With the Blackberry Press, though, the muddled products are not served as an integral part of the final creation, as would be the case in a Mojito. This drink’s use of fresh-squeezed lemon juice calls to mind the classic Sour—traditionally recognized as a simple combination of citrus juice, sugar, and distilled spirit—in how it achieves that delicate balance between sour and sweet.

What sets the Blackberry Press further into its own category is its use of liqueurs as the spirit base. Marie Brizard Blackberry is made with freshly harvested wild fruit macerated in neutral alcohol. In addition to blackberries, a measure of raspberries, black currants, and cherries appear in the exclusive recipe for this 60 proof liqueur.

My love for limoncello, which also makes an appearance in this recipe, was solidified during a magical visit to the Amalfi Coast. Several good commercial brands are available; however, I can highly recommend the satisfaction that comes with making your own.

1 oz (30 ml) limoncello liqueur

1 oz (30 ml) Marie Brizard Blackberry liqueur

2 oz (60 ml) fresh-squeezed lemon juice

1 oz (30 ml) simple syrup

10-12 fresh spearmint leaves

4 fresh blackberries

In a mixing glass, muddle 2 blackberries, mint, and simple syrup. Add blackberry liqueur, limoncello, and lemon juice; shake with ice until well blended. Double-strain into a cracked-ice-filled Old Fashioned glass. Garnish with a couple of powdered sugar-dusted blackberries.

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