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Bitterness and Blackberries

Inspired (once again) by what’s in season, this week’s cocktail is all about the blackberries. We started with a straightforward blackberry syrup, then build the cocktail around that.

Brandy as a base spirit, with Unicum to add bitterness and depth. Orange juice and egg whites add body and flavor, and a tiny bit of vanilla extract to round out the flavor.

 

Round and Layered

The result is a fantastic, rich and creamy cocktail that manages to avoid the common pitfall of sickly-sweet berry drinks. The Unicum is a key component that really highlights the herbal side of the blacberries while making the drink a whole lot more interesting at the same time.

I think you could probably skip the orange juice and compensate with a touch more of the blackberry syrup if you wanted to play down the orange flavor, but I wouldn’t skip the egg whites. They really add a lot of body and mouthfeel and finish the drink beautifully.

 

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Blackberries in Budapest
Print Recipe
This cocktail pairs Unicum with the sweetness of blackberries for a rich and creamy finish.
Blackberries in Budapest
Print Recipe
This cocktail pairs Unicum with the sweetness of blackberries for a rich and creamy finish.
Ingredients
Blackberry Syrup
Instructions
  1. Add all ingredients to a cocktail shaker without ice.
  2. Dry shake.
  3. Add ice and shake to chill and dilute.
  4. Strain into a bucket glass and garnish with a piece of orange peel
Blackberry Syrup
  1. Add blackberries, zest of one lemon and sugar to a bowl and lightly muddle.
  2. Macerate for 3 hours
  3. Puree the mixture until smooth
  4. Fine-strain with cheesecloth or fine strainer to remove the seeds.
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