bonappetit
Before Daylight
This mezcal, blackberry, and ginger ale cocktail is the ideal juicy summer refresher. Serve in a tall glass filled with crushed ice.
👥 4 Servings👤 Maggie Hoffman📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Bring 6 oz. fresh or frozen blackberries and ¼ cup water to a boil in a medium saucepan over medium heat. Cook, stirring and mashing berries with a potato masher or fork, until soft and pulpy, about ⏱️ 5 minutes. Add 1 cup sugar and cook, stirring often, until dissolved, about ⏱️ 3 minutes. Let cool. Do Ahead: Blackberry syrup can be made 1 week ahead. Transfer to an airtight container; cover and chill.
. fresh or frozen blackberries6 ozFresh or frozen blackberries (for serving)sugar1 cup
2
To make 1 cocktail, combine one quarter of one 4" piece ginger, peeled, thinly sliced, 1¼ oz. mezcal, 1¼ oz. sweet vermouth, 1 oz. fresh lime juice, and 1 oz. blackberry syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about ⏱️ 30 seconds.
4" piece ginger, peeled, thinly sliced1. mezcal5 oz. sweet vermouth5 oz. fresh lime juice4 oz
3
Fill a tall glass two thirds full with crushed ice; pour in 2 oz. ginger ale. Strain cocktail into glass. Garnish with a fresh or frozen blackberry.
. ginger ale (preferably Bruce Cost)8 oz
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