Poisoned Blackberry

1 1/2 oz Copper & Kings American Brandy (Bols Blackberry Brandy)
3/4 oz Maurin Quina
1/4 oz Mansinthe
2 dashes Cocktail Kingdom Wormwood Bitters
5-6 Brandied Blackberries*
1 bsp of Brandied Blackberry Syrup

Muddle 3-4 Blackberries and a barspoon of the Syrup they were in with the Bitters in a Mixing glass. Add remaining ingredients with ice to the Mixing glass and give it a stir. Strain into a chilled Cocktail glass and garnish with a remaining Blackberry or two.

Folklore states that when the Devil hit the bottom he landed on a Blackberry bush and then spat on it in anger, thus poisoning Blackberries after September 29th.

I’ll fully admit that, once again, I chose these ingredients for their symbolism at least as much as their flavor profile. I wanted an initially sweet drink, based somehow on Blackberries, that grew in complexity with the finish, and that somehow needed to happen with Maurin Quina. Not only is Maurin Quina “The Green Devil”, it also “poisons” with Quinine.

See the original post here.

 

 

*Blackberries Diabolus est Sputo
(Devil’s Spit Blackberries)

3 cups Blackberries
3/4 cup White Sugar
3/4 cup Light Brown Sugar
1 cup Maurin Quina
1/2 cup Copper & Kings American Brandy

Combine fruit and sugars in a bowl and toss until the fruit is well coated. Cover and let macerate for 1 hour, tossing every 15 minutes.

Transfer the fruit to an appropriately sized jar and pour in the alcohols, making sure fruit is submerged.

Cover and store in the fridge for at least one month, longer is better.

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