Blackberry Whiskey Lemonade

• FOR THE BLACKBERRY SIMPLE SYRUP:
• 12 ounces, weight Fresh Blackberries
• 1/2 cups Sugar
• FOR THE BLACKBERRY WHISKEY LEMONADE:
• 7-1/2 ounces, fluid Whiskey
• 7-1/2 ounces, fluid Fresh Lemon Juice
• 1 whole Large Rosemary Sprig
• 6 ounces, fluid Blackberry Simple Syrup

1. For the blackberry simple syrup:
2. 1. Put the blackberries and sugar in a small saucepan over medium heat.
3. 2. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
4. 3. Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp, although I like to freeze it in ice cube trays and pop a cube or two in smoothies.
5. 4. Let syrup cool on the counter for 20 minutes or so before you make the drinks.
6. For the blackberry whiskey lemonade:
7. 1. Combine all ingredients in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in two batches.
8. 2. Shake to combine and chill drinks.
9. 3. Pour over ice into glasses and serve.

syrup, blackberries, sugar, whiskey, rosemary, simple syrup

Taken from tastykitchen.com/recipes/drinks/blackberry-whiskey-lemonade/ (may not work)