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"Black Jack" cocktail with blackberry shrub

SERVINGS
1 serving
RATE THIS RECIPE
(4)
John Kernick
SERVINGS
1 serving
RATE THIS RECIPE
(4)

Ingredients

Blackberry shrub
  • 4 cups fresh blackberries
  • 2 cups apple cider vinegar
  • 2 cups sugar
  • 1 pinch kosher salt
  • "Black Jack" cocktail
  • 1 1/2 ounces Laird's apple brandy
  • 1/2 ounce lemon juice
  • 1/2 ounce orange juice
  • 1 ounce blackberry shrub
  • Crushed ice
  • Fresh mint
  • Chef notes

    Steven Satterfield's recipe for a delectable blackberry shrub... and the cocktail that goes with it!

    Preparation

    THE SHRUB:

    Place the blackberries in a nonmetal bowl or pitcher; add the vinegar, sugar, and salt. Stir well to combine and cover with plastic wrap or a lid; refrigerate for 1 to 2 days. Transfer the berry mixture into a nonreactive saucepan and place over medium heat. When the mixture comes to a simmer, let cook for about 10 minutes, skimming any foam that may rise to the surface. Strain the cooked berry mixture into a fine-mesh sieve over a heatproof storage container. Press the blackberries against the sieve to extract all liquid. Discard the solids. Store the shrub, covered and refrigerated, for up to 6 weeks. Makes about 1 quart of concentrate.

    THE BLACK JACK COCKTAIL: 

    Combine the brandy, lemon juice, orange juice, and blackberry shrub in a cock- tail shaker with ice and shake well until cold and combined. Strain over cocktail glasses filled with crushed ice. Garnish with fresh mint.