Blackberry Mint Julep

Every summer celebration needs a light, refreshing drink, and this cocktail is perfect for any occasion.

Blackberry Mint Julep
Makes 1 Serving
  • 5 fresh mint leaves
  • 1½ ounces bourbon
  • ½ ounce black raspberry liqueur*
  • 1 teaspoon Seedless Blackberry Jam** (recipe below)
  • Crushed ice
  • Garnish: fresh blackberries, fresh mint sprigs
  1. In the bottom of a julep cup or highball glass, muddle mint leaves. Add bourbon, black raspberry liqueur, and Seedless Blackberry Jam. Stir to combine. Fill with crushed ice, and stir until sides of cup are frosty, about 10 seconds. Top with more crushed ice. Garnish with blackberries and mint, if desired.
*We used Chambord.

**Any seedless jam can be substituted.

Seedless Blackberry Jam
Makes about 3 cups
  • 2¼ pounds fresh blackberries
  • 2¾ cups sugar, divided
  • ¼ cup fresh lemon juice
  • Pinch kosher salt
  • 4 tablespoons powdered pectin
  1. In a large sauce pot, combine blackberries and 2½ cups sugar. Mash lightly using a potato masher; let stand for 15 minutes. Bring to a boil over medium heat. Add lemon juice and salt; cook, mashing and stirring frequently, until berries have broken down and are very soft, 30 to 40 minutes.
  2. Set a fine-mesh sieve over a large bowl. Carefully strain jam through sieve, pressing solids with the back of a spoon; discard solids. Return strained jam to pot over medium heat.
  3. In a small bowl, whisk together pectin and remaining ¼ cup sugar. Gradually whisk into jam. Bring to a boil, and cook for 1 minute. Transfer jam to clean glass jars. Seal and let cool to room temperature. Store refrigerated for up to 3 months.