Cast-Iron Smoked Blackberry Bourbon Fizz with Grilled Rosemary

How to Make Cast-Iron Smoked Blackberry Bourbon Fizz with Grilled Rosemary

1. 1

   Step 1: Caramelize blackberries and smoke rosemary on the grill

   Preheat a gas or charcoal grill to medium-high and set a heavy cast-iron skillet directly over the heat. Toss the blackberries in a tablespoon of neutral oil and add 3–4 rosemary sprigs to the skillet; when the rosemary begins to smoke (or the grill flares slightly), press the berries into the skillet and let them cook, undisturbed, until blistered and caramelized (about 4–6 minutes), turning once for light charring. If you don’t have a grill, heat a skillet on the stovetop over medium-high and use a kitchen torch or briefly char a sprig of rosemary in the pan to create aromatic smoke; transfer charred rosemary to the pan and follow the same caramelizing step.

   For this step

   • 2 cupsFresh blackberries
   • 8 sprigsFresh rosemary sprigs (divided — for smoking, syrup, and garnish)
   
2. 2

   Step 2: Make rosemary-smoked simple syrup (grill or stovetop)

   While the berries cook, make the syrup by combining sugar and water in a small saucepan or heatproof container; add 2 rosemary sprigs. For on-grill smoke, place the saucepan (covered with foil if small) on a cooler part of the grill and let it simmer gently until sugar dissolves, then remove and let steep with the rosemary for 10 minutes to absorb smoke. Stovetop alternative: simmer sugar and water until dissolved, then push a charred rosemary sprig into the syrup and steep off heat for 10 minutes for a smoky herb note; strain before using.

   For this step

   • 3/4 cupGranulated sugar (for rosemary smoked simple syrup)
   • 3/4 cupWater (for simple syrup)
   
3. 3

   Step 3: Shake the cocktail base with bourbon, lemon and blackberries

   In a cocktail shaker, add the caramelized blackberries (reserve a few whole for garnish), 8 fl oz bourbon, 1/2 cup fresh lemon juice, 2–3 tablespoons of the rosemary-smoked syrup (taste and adjust), and a handful of ice. Muddle lightly to release juices, then shake vigorously for 12–15 seconds to chill and integrate the flavors. Double-strain into ice-filled rocks glasses to remove seeds and solids; if you prefer more texture, single-strain and leave some berry bits in the glass.

   For this step

   • 8 fl ozBourbon
   • 1/2 cupFresh lemon juice
   • 2 cupsIce
   
4. 4

   Step 4: Top, garnish with charred rosemary, and serve

   Top each glass with about 3 fl oz sparkling water (adjust to taste) and gently stir once to combine. Char a rosemary sprig over the grill or flame until the tips are blackened and aromatic, then slap it between your palms to release oils and place it as a garnish; add a grilled blackberry on a pick or skewer. Serve immediately so the rosemary smoke is prominent and the fizz is lively.

   For this step

   • 12 fl ozSparkling water (to top)
   

1. Preheat a gas or charcoal grill to medium-high and set a heavy cast-iron skillet directly over the heat. Toss the blackberries in a tablespoon of neutral oil and add 3–4 rosemary sprigs to the skillet; when the rosemary begins to smoke (or the grill flares slightly), press the berries into the skillet and let them cook, undisturbed, until blistered and caramelized (about 4–6 minutes), turning once for light charring. If you don’t have a grill, heat a skillet on the stovetop over medium-high and use a kitchen torch or briefly char a sprig of rosemary in the pan to create aromatic smoke; transfer charred rosemary to the pan and follow the same caramelizing step.
2. While the berries cook, make the syrup by combining sugar and water in a small saucepan or heatproof container; add 2 rosemary sprigs. For on-grill smoke, place the saucepan (covered with foil if small) on a cooler part of the grill and let it simmer gently until sugar dissolves, then remove and let steep with the rosemary for 10 minutes to absorb smoke. Stovetop alternative: simmer sugar and water until dissolved, then push a charred rosemary sprig into the syrup and steep off heat for 10 minutes for a smoky herb note; strain before using.
3. In a cocktail shaker, add the caramelized blackberries (reserve a few whole for garnish), 8 fl oz bourbon, 1/2 cup fresh lemon juice, 2–3 tablespoons of the rosemary-smoked syrup (taste and adjust), and a handful of ice. Muddle lightly to release juices, then shake vigorously for 12–15 seconds to chill and integrate the flavors. Double-strain into ice-filled rocks glasses to remove seeds and solids; if you prefer more texture, single-strain and leave some berry bits in the glass.
4. Top each glass with about 3 fl oz sparkling water (adjust to taste) and gently stir once to combine. Char a rosemary sprig over the grill or flame until the tips are blackened and aromatic, then slap it between your palms to release oils and place it as a garnish; add a grilled blackberry on a pick or skewer. Serve immediately so the rosemary smoke is prominent and the fizz is lively.