What are your plans for Memorial weekend?

The official kick-off to summer is just around the corner. I’m so excited to spend more time on patios, fire up the grill, eat all the summer produce- I’m so ready for watermelon and sweet corn- and of course, drink some fruit-forward cocktails!

This month’s theme with Recipe Redux was to create a cocktail. I was surprised and challenged by this theme, as I’ve had little experience making my own cocktails. Fortunately, I was chatting with a friend recently who suggested making a drink with blackberries and basil. Of course, what a good combination! I prefer drinks that are not very sweet, and I love the flavor that fresh herbs can provide.

I chose to keep this drink simple, just 5 ingredients, including the ice. Perfect for the novice cocktail-maker like myself. I don’t even have cocktail tools, but the end of a wooden spoon worked just fine to muddle the blackberries and basil together. Since, overly sweet drinks aren’t my thing I opted for a dry prosseco to finish my cocktail. If you prefer something sweeter a more sweet variety, or even a sparkling rose would be a nice substitute.

Let’s cheers to weekends on the lake, at the beach, bbqs, vacations, and really good cocktails.

Blackberry Basil Smash Cocktails
Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 1
Only 5 ingredients necessary for this slightly sweet, herbal cocktail that is perfectly refreshing for warm summer days and nights.
  • 5-6 blackberries
  • 2 T fresh basil (2-6 leaves depending on the size)
  • 1 oz. white rum (1 shot; I used Bacardi)
  • ½ c dry Prosecco
  • ⅓ c ice (I used large 1" ice cubes)
  1. To make one cocktail add the blackberries and basil to a glass. Using a masher for cocktails or the end of a wooden spoon, muddle (or mash) the blackberries and basil until most of the berries are broken up.
  2. Add the rum and stir with the berries and basil.
  3. Add the ice to the glass and gently pour over the Prosecco.
  4. Garnish with extra blackberries and basil if desired. Serve immediately.



Leave a Reply

Your email address will not be published.

Rate this recipe: