At Lady Jane in Denver, bartender John Stefanski calls on a housemade blackberry-balsamic syrup to tease out the “dark fruit character” of the berries in this summery riff on a classic Gin Sour. “It’s refreshing, playful and bright, but also a serious drink full of complexity,” says Lady Jane general manager Stuart Weaver.
- 1 1/2 ounces genever, preferably Bols
- 1/2 ounce Averell damson plum liqueur
- 1 1/4 ounces blackberry-balsamic syrup (see Editor’s Note)
- 3/4 ounce lemon juice
- 1 egg white
- 3 dashes absinthe, preferably Leopold Bros.
Garnish: butterfly pea flower–black pepper powder (optional; see Editor’s Note)
- Combine all ingredients in a mixing tin and dry shake (without ice).
- Add ice, then shake again until chilled.
- Fine-strain into a coupe.
- Garnish with butterfly pea flower–black pepper powder, if using.
500 grams water
375 grams blackberries
375 grams sugar
1 1/2 ounces balsamic vinegar
Place water, blackberries and sugar in a pot and bring the mixture to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Strain off blackberry solids and let cool. Add balsamic vinegar, then stir to combine. Store, refrigerated, for up to 1 month.
Butterfly Pea Flower–Black Pepper Powder
Weigh out equal parts dehydrated butterfly pea flowers and black peppercorns. Grind separately in a spice grinder, then mix the powders together.