The Irish Blackberry Cocktail
Earlier this week (i.e., yesterday), I tested a version of a beautiful blackberry cocktail from The Gastronom called The Black Scot.
Here’s how it went down —
Jeff came home from work and, as is his usual practice, headed downstairs to the garage to wash (or cuddle or whisper sweet nothings to) the car . . .
He invited me to join him and I’ll admit my response was probably a wee bit harsh —
“Why would I want to go down there? It’s cold and there’s nowhere to sit. You need a wine fridge, a sofa and table down there and then I’ll join you.”
As he turned to descend the stairs, I could tell he was making a mental note to shop for: a wine fridge, sofa and table . . . (or was it “a new wife”? Hmmmmm.)
Then I heard him say, “Well then, bring me a cocktail, woman. Surprise me.”
Challenge accepted!
We typically reach for the wine most nights, but in the last few years I’ve enjoyed the occasional cocktail experiment.
Whenever Jeff is onboard with the cocktail idea, I happily pull out the liquor bottles and start pouring and shaking!
On this particular day, we started with what was supposed to be a “Creme Brulee Martini.” The recipe called for Frangelico, which I did not have on hand. So substitute I did!
I’d rate the final product at a 5 out of 10. Pretty (too?) sweet — I’ll attempt it again when I have all the correct ingredients.
For cocktail #2, I consulted my trusty Pinterest board “Cocktail Recipes I want to Investigate.”
(By the way, if you’re not already following The Recipe Wench on Pinterest, at least follow this particular board!)
I scrolled down and my eyes locked onto The Gastronom’s Black Scot. A gorgeous cocktail!
I used Bushmill’s Irish Whiskey in place of the Scotch because, well, it is March and (at least to me) March means Saint Patrick’s Day and all things Irish.
So this substitution of Irish Whiskey for Scotch is . . . justified! And I’ve renamed my version The Irish Blackberry Cocktail. Not nearly as intriguing as The Gastronom’s Black Scot, but I was pressed for time! Forgive me!
One taste and I knew I needed to share this recipe with you ASAP!
I love everything about this cocktail and I hope you are as thrilled with it as I am!
I love the color, I love the glass (the “coupe”), I love the taste and the, oh my gosh, honey cream topping!
I’m going to have to find a way to use this honey cream more often! It’s a must!
Enjoy! – The Recipe Wench
The Irish Blackberry Cocktail
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Meal type | Beverage |
| Slightly adapted from recipe on | The Gastronom |
Ingredients
For the honey cream topping
- 1/4 Cup heavy cream (very cold)
- 2 Tablespoons honey
For the cocktail
- 10 blackberries (I used frozen berries and thawed them first, retaining the juices)
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons honey
- 3 Ounces Irish Whiskey (I used Bushmills)
Note
There's an extra step I take to make the blackberries as smooth as possible. Instead of muddling, I use an immersion blender to blend the blackberries and lemon into a nice, smooth puree. My immersion blender fits perfectly into my cocktail shaker. If you don't have an immersion blender, a regular blender will work too. In that case, after you empty the puree into the cocktail shaker, throw the whiskey into your blender and swish it around to gather up all that delicious puree before adding it to the cocktail shaker.
Enjoy! - The Recipe Wench
Directions
| Make the topping | |
| Step 1 | |
| Take your very cold heavy cream, add 2 tablespoons honey and whip until honey is well incorporated and the cream has started to firm up. Set aside. | |
| Assemble the cocktail | |
| Step 2 | |
| In a cocktail shaker, muddle the berries, lemon juice and honey (see Note for alternative step) Add the Irish Whiskey and some ice. Shake until well-chilled. Strain into 2 coupe glasses. Using a spoon, top each cocktail with the honey cream. | |
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