- Mar 29, 2019
Bourbon Berry Lemonade
- 2 Cups of Fresh Blackberries
- 2 Cups of Fresh Raspberries
- 1/3 Cup of Brown Sugar
- 3 Tablespoons of Honey
- 2 Cups of Bourbon for Syrup
- 8 Oz. of Bourbon for Cocktail
- 12 Lemons, Cut in Half
- Tonic Water or OR Club Soda
- 1 Teaspoon of Vegetable Oil
Set your griddle to high heat. Using a sautÃ© pan, add the berries, brown sugar, honey and bourbon and bring to a boil. Let the liquid reduce by 2/3rds, or until it looks like syrup. About 10 minutes.
To the other side of the griddle, add a very thin layer of vegetable oil and place the lemons cut side down and cook for 5-6 minutes, or until the lemons are caramelized and golden.
Once the lemons and berries are finished, strain them into separate containers for later. (Pro-Tip: The syrup and caramelized lemon juice can be used for lots of different applications and will hold in the refrigerator for 3-4 days.)
To make your cocktail, add some ice to a high-ball glass and 2 ounces of bourbon. Add 2-3 ounces of caramelized lemon juice and then a splash of tonic water or club soda. To finish, add 1-2 ounces of the bourbon berry syrup and garnish with a couple of fresh berries and a lemon wedge.