As I mentioned earlier (you can read about it here), my family’s Thanksgiving traditions don’t allow for much creativity outside the appetizer or drink list. After polling liqueur preferences among this year’s guests, I’ve settled on a refreshing twist of what seems to be a crowd favorite: a Blackberry-Ginger Shrub Old Fashioned.
As a thank you to the host and hostess (some are just more partial to wine than whiskey – I am partial to both), I also brought one of my new favorite wines from Linne Calodo: the Problem Child.
~ For cocktail base ~
2 oz bourbon whiskey
3 dashes Angostura bitters
1/2 oz blackberry ginger shrub
blackberry for garnish & club soda to taste
~ For the blackberry-ginger shrub ~
4 cups fresh blackberries
2 tbsp grated fresh ginger
1 cup white balsamic vinegar
1 cup cider vinegar 2 cups sugar
For the shrub, mix blackberries, ginger and sugar in a bowl. Mash with a spoon to release the juices and let sit in the fridge (the recipe calls for a day but if you don’t have time, a few hours will do). Strain the fruit solids until you are left with the liquid juice. Combine the juice and vinegars, whisk and set aside. If the sugar and vinegar separate, simply shake the mixture.
Once you have your shrub mixture ready, add bitters and shrub to the bottom of an old fashioned cocktail glass, stir and add ice. Top with bourbon, a splash of club soda and garnish with a blackberry.
Toast, sip and give thanks for friends, family and a delicious cocktail.
Happy Thanksgiving to All!