Thirsty Thursday--Tequila Blackberry Basil Shrub

Have you ever tried a cocktail made with a shrub?
If you haven't, then hold on to your horses because we are about to take a cocktail ride.

I had my first cocktail ever made with a shrub in New Orleans
(definitely the cocktail capital of the universe).
It was tangy and sweet.
A great flavor combination.
It was made with peach and basil.
(I definitely plan on making this next time.)

Fortunately for me though,
I have been swimming in blackberries this summer and decided to take the berry route for my first ever shrub cocktail.

This cocktail was DELICIOUS.
Just the right amount of sweet paired with the tanginess of the vinegar,
the smokiness of the tequila, 
and the bite of the basil.

Tequila Blackberry Basil Shrub

(adapted from Taste Love and Nourish)

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For the shrub:
2/3 cup sugar
1/3 cup blackberries
6-8 large basil leaves
1/3 cup balsamic vinegar
1/3 cup apple cider vinegar

Combine the sugar, blackberries, and basil in a small bowl.  Crush the blackberries and basil and mix to combine with the sugar.  Allow to sit at room temperature for one hour.

In a clean jar, add the vinegars and berry mixtures.  Cover with a tight fitting lid and give it a shake. Allow the mixture to sit at room temperature for 5 to 7 days.  Shake the mixture once or twice a day.

Strain the mixture with a fine mesh sieve and store in a sealed jar in the refrigerator for up to 3 weeks.

For the cocktail:

3 ounces tequila
3 ounces blackberry basil shrub
4 ounces sparkling water or club soda (I used lime Perrier)
basil leaves for garnish

In a cocktail shaker filled with ice add the tequila and shrub mixture.  Shake well until combined and pour into a chilled glass.  Top with sparkling water or club soda.  Garnish with basil leaves.


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