Bramble Smash
Here in the garden state berries grow exceptionally well during the summer months. While I was in high school, I had a small garden in my backyard and filled it with strawberry, blackberry, raspberry, and blueberry bushes. I always have had a love for berries because of the sweetness and tartness they have. Fast forwards a few years while I was developing the summer cocktail list in Rhode Island. I wanted to use blackberries in a cocktail. While looking at the categories that were empty on the list, I noticed I still needed to create a bourbon or whiskey-based cocktail. I decided it was time to bring blackberries and whiskey together to fill the empty slot on the list.
Now there is a difference between a whiskey and a bourbon. All bourbons are whiskeys, but not all whiskeys are bourbons. The answer reasonably simple because few rules and laws established over the years. To be classified as a bourbon, the requirements that the spirits must meet are, 1.)be distilled and made in the U.S.A., 2.) contain at least 51% corn, 3.) can not be distilled higher than 160 proof, 4.) must be bottled at least 80 proof, and 5.) must be aged in new oak barrels. These requirements give bourbon the sweetness and the strong vanilla characteristics that whiskeys do not always have. The difference is very subtle, but you can taste and smell the difference between the two products.
Now back to the cocktail, my choice was to use blackberries, also known as bramble, I chose the plump purple-black berries because of the tartness and fruity characteristics the fruit has. The juice that comes from the blackberries is a deep purple color, which I love. I decided that the best way to get that juice from the fruit was to muddle the fruit with one other ingredient. Muddling is gently breaking the berries and allows for the juice to escape the fruit. Muddling allowed there to be an additional texture from the crushed blackberries in the cocktail. Knowing that the blackberries on there own could be lacking depth, I wanted to use some herb to go alongside.
I started to think of past desserts and the flavor profile of bourbon/whiskey to find a herb that would work with both. I decided to choose mint, an herbaceous and robust herb that gives a freshness to any cocktail that uses the herb. For a long time, mint has also been a symbol of hospitality and, in Greek mythology, claims to have been the nymph Mentha, who angered Persephone, who later turned her into the herb. There are dozens of different styles of mint, with the two most popular being peppermint and spearmint. Peppermint is more pungent than spearmint is with bright green leaves, while spearmint has gray-green leaves with a mild flavor and aroma. Mint was an excellent choice for the cocktail because the herb works well with bourbon in the Kentucky classic, Mint Julep. I started to plan the drink with this classic in mind. I decided to incorporate a few sprigs of fresh mint sprigs with the blackberries as I muddled to help release all of the oils and aromas found in the mint.
When selecting a bourbon or whiskey, I looked to see what we had on hand and chose Sons of Liberty Uprising Whiskey. This whiskey is made from 100% malted barley, using a darker malt traditionally used for making stout beers. They double distill and age the whiskey in both new American oak barrels that have been charred and toasted French Oak. The new American oak helps give the whiskey the vanilla and caramel characteristics while the french oak helps with the smoothness and adds slightly spice notes to the product. Later I changed the whiskey out for Makers Mark bourbon.
Makers Mark is probably the most know bourbon distiller in the country. Located in Loretto Kentucky, they have been distilling bourbon sense 1953. The distillery is the only one that has there own water source and watershed on site. There is natural limestone in the area that filters out iron found in water. The water is pure in calcium and magnesium, which helps in producing the bourbon. Makers Mark uses about 70% corn and 16% of the mash bill that Bill Samuels, Sr. developed containing soft red winter wheat. Makers Mark has a woody oak, caramel, and vanilla aroma, with a smooth and subtle finish of caramel, vanilla, and fruit characteristics. There is so much history with Makers Mark that I highly recommend checking out there website and maybe consider booking a tour of the distillery.
My choice of acid in this drink was lemon juice. The blackberries have the right amount of tartness, almost sour-like at times, which leads to the cocktail only needing a little bit of fresh lemon juice to help brighten the beverage. The smash was still on the strong side, but a little bit of simple syrup allowed to help balance the cocktail.
To make the smash, I started by taking a Boston shaker and in one half, placing a few of the fresh blackberries in there. I grabbed a few sprigs of mint and stripped the leaves from the steam. I laid them on the palm of my left hand, and using my right hand gave a quick slap. I strong waft of mint filled the air as the herb became more frequent. I placed the leaves in the shaker with the blackberries. Using a muddler, I gently crushed the blackberries just enough to break them, allowing the juice to escape. As the blackberries were muddled, the mint was muddled as well, allowing for the shaker to have a strong mint and blackberry aroma. Next, I add the whiskey/ bourbon, lemon juice, and simple syrup into the shaker with the berries and mint. I add ice and seal the shaker. I gave a shake for a few seconds allowing for the shaker to begin to frost, and all the ingredients were chill.
I pour the cocktail out of the shaker, allowing the crushed berries and mint to flow into the rocks glass along with the cocktail. I garnished with fresh mint leaves. The cocktail itself is strong, sweet, minty, and subtle fruit notes. The cocktail had a dark purple color from the purple berry juice and dark brown whiskey mixing. You can see the mint leaves floating throughout the cocktail.
Bourbon is one of the most complex spirits that are available on the market. It is important to remember that bourbon can stand on its own. When mixing with other ingredients in a cocktail, you have to pick flavors that are going to compliment the complexity that is already present in the bourbon. The Bramble Smash uses fresh blackberries and fresh mint to play off of the vanilla and caramel notes that the bourbon has. The lemon and simple syrup do not hide any of the flavors allowing the bourbon to stand out with support from a few elements.
Cheers,
Ryan
Bramble Smash
yeilds 1 cocktail
4 each. fresh blackberries
3 sprigs of mint
1 1/2 oz. Makers Mark ( any bourbon/whiskey that you like)
1/2 oz. lemon juice
3/4 oz. simple syrup
Method:
Place blackberries and mint in a Boston shaker
Using a muddled gently press down on the berries crushing them to release the juice.
Once the berries are muddled add bourbon, lemon juice, and simple into the Boston shaker.
Fill the shaker with ice and seal the shaker.
Shake for 30 seconds, until the shaker gets cold to the touch
Open the shaker by hitting the palm of your hand against the one side of the shaker, breaking the seal
Pour the cocktail into a rocks glass and garnish with fresh mint.
******feel free to play around with various berries and herbs such as strawberries and lemon balm, blackberry and thyme, strawberry, and sage. Endless combinations ********