This is a delicious drink anytime of year, but on a warm spring or summer day – omgoodness! We just so happened to have marionberries in our freezer from our friend’s summer harvest, so on the first sunny day of spring we whipped up a batch of these gorgeous cocktails. If you don’t have marionberries, you can use blackberries which are easy to find in the off-season in grocery store freezers. Here’s the recipe my husband concocted:
- 1/2 C fresh organic mint leaves, leaves removed from stems
- 2 ounces simple syrup (or 4 T of sugar)
- 1 C fresh or frozen marionberries (or blackberries)
- Ice cubes
- 4 T fresh lime juice
- Club soda
- 8 ounces white rum (use white!)
- Mint sprigs, lime wedges and more berries for garnish
In a cocktail shaker, mix mint, simple syrup (or sugar) and marionberries. Muddle ingredients well with a wooden spoon or cocktail muddler until well incorporated. Add about 3/4 C to 1 C ice cubes along with rum and lime juice. With top secured, shake for 20 seconds or so. Strain into 4 tall glasses filled with ice. Finish with a splash of cup club soda (about an ounce) and garnish with 2-3 berries, a mint sprig and wedge of lime on the rim.
Bartender notes: This cocktail deserves a tall glass that supports the mingling of ice and berries. Glassware designed by Julia Williamson, Portland OR circa 2004.