The rye’s caramel and wood spice flavors with pronounced hints of clove and peppermint, give the sour a unique personality and blend perfectly with the blackberry syrup.
Shake all ingredients in a Boston shaker filled with ice and strain into a chilled martini glass. To get a rich and thick foam, shake all the ingredients without ice first.
Blackberry Syrup Recipe
This homemade syrup can be stored in the refrigerator for up to six months.
2 cups blackberries
2 cups granulated sugar
2 cups water
Heat the water and sugar in a saucepan over medium-high heat. Stir with a spoon to dissolve the sugar. When the sugar is dissolved, add the berries and simmer for 2 minutes.
Remove the saucepan from the heat, cover and let cool for 20-30 minutes.
When the syrup has cooled, strain through a colander lined with cheesecloth. Press the berries to release their juices. Discard the crushed berries and pour the syrup into a sealed jar. Store in the refrigerator. To help preserve the syrup, add one ounce of vodka to the finished syrup.