alissa and ryanbehind the bardrinksentertainingFood & Drinkrecipes

behind the bar: andrew & carrie’s blackberry smash

by Ryan and Alissa Walker

A little over a year ago we were fortunate enough to feature a Gin & Ginger drink as concocted by photographer Andrew Purcell and his lovely food stylist wife, Carrie Purcell (check out their in the kitchen with contribution as well).  Months after their first post (and dozens of empty Gin & Ginger glasses later) Alissa and I still found ourselves engulfed in the world of their blog, Pictures and Pancakes, and just knew we had to ask them back for a repeat performance.  Their drink of choice this month, Blackberry Smash, is an appropriate choice as most of us east-coasters are still trying to shake off the last bits of winter (yes, Southern California, we are all jealous of your beautiful year-round weather).  We know you will definitely enjoy.  Cin cin,  Alissa & Ryan.

CLICK HERE for the full cocktail recipe after the jump!

We are based in Manhattan and have the food and photography blog Pictures & Pancakes. Andrew is a photographer and Carrie is a food stylist and some of our clients include Martha Stewart Living, Real Simple, Chronicle books and Cooking Light.

Whiskey has definitely gained popularity recently, especially here in New York. We’ve been on a brown spirit kick lately and wanted to develop a new cocktail that took us from winter into spring. This is a refreshing, light and not too sweet way to do just that!

Blackberry Smash Ingredients

  • 5 blackberries
  • 6-8 mint leaves, torn (plus more for garnish)
  • ½ small red plum, peeled and diced (plus more for garnish)
  • ½ ounce simple syrup
  • ½ ounce cointreau
  • 2 ounces whiskey

Blackberry Smash Methodology

Makes 1 serving

In a cocktail shaker, muddle blackberries, mint, plum and simple syrup until broken up. Add ice, cointreau and whiskey. Shake vigorously 12 to 15 seconds. Strain into a low ball glass filled with ice and garnish with a slice of plum and sprig of mint. Enjoy!

Helpful Hints

We used Hudson whiskey in our drink but any whiskey would be great. Since whiskey is the main liquid in the drink, treat yourself to something nice in this cocktail and make it with a whiskey that you’d also enjoy neat.

Simple syrup is just equal parts water and sugar. Bring to a boil until sugar dissolves and cool. We like to make a small mason jar’s worth at a time and keep it in the fridge for a few weeks so we have it on hand when inspiration strikes!

This drink also goes great with simple spicy maple almonds.  A good bar snack to make and have on hand anytime.  Check out picturesandpancakes.com for the recipe.

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