A mezcal punch mutation of Dick Bradsell’s gin-based modern classic cocktail, the Bramble, this recipe uses summer blackberries for both flavor and show.
While you can make this with a good silver tequila if you choose, it’s better if you go for a mezcal that has some smoke to it (something like Vida or El Silencio Espadin will work fine here).
Make Ahead: The punch needs to be refrigerated for at least 30 minutes before serving.
Where to Buy: Bittersweet Aperol is widely available; we found creme de mure at Ace Beverage and Schneider’s, both in the District.
Servings: 16 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 16 servings
Ingredients
- 6 ounces fresh blackberries
- 3 cups mezcal
- 1 1/4 cups crème de mure (blackberry liqueur); (see headnote)
- 1 cup Aperol (see headnote)
- 2 cups fresh lemon juice (from 8 to 9 lemons)
- 1/2 ounce orange bitters
- 2 cups ice cubes
Directions
Muddle the blackberries gently at the bottom of a large pitcher.
Add the mezcal, creme de mure, Aperol, lemon juice and bitters, stirring to incorporate. Refrigerate for at least half an hour, allowing the berries to soak up the flavors of the drink.
Add the ice to the pitcher and serve, using a cocktail spoon to retrieve a blackberry or two to place in each portion.
Recipe Source
From Spirits columnist M. Carrie Allan.
Tested by M. Carrie Allan.
Email questions to the Food Section at food@washpost.com.
