A delicious variation on mint juleps from Food Network chef Bobby Flay.
1-1/4 cups fresh blackberries, plus more for garnish
1/4 cup superfine sugar
1/2 tsp vanilla extract
1 cup plus 4 tbsp bourbon
1 big bunch of fresh mint leaves, plus whole sprigs for garnish
Shaved or crushed ice
Club soda, chilled
Step 1: Mash together the blackberries, sugar, and vanilla in a small bowl and let macerate at room temperature until juicy, about 20 minutes. Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula to extract as much juice as possible. Discard the seeds.
Step 2: Put about 2 tbsp of the blackberry liquid and 1 tbsp of the bourbon into a silver mint julep cup, add 8 mint leaves, and muddle together.
Step 3: Add shaved ice until the cup is half full. Insert a sprig of mint and then pack in more ice to about 1" over the top of the cup. Pour 1/4 cup of the bourbon over the ice, add a splash of club soda, and garnish with several big sprigs of mint. Garnish with whole blackberries, if desired.
Step 4: Repeat steps 2 and 3 three times to make 4 drinks. Serve immediately.
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay's Bar Americain (2011 Clarkson Potter).