MxMo CII: Spooky Sips | The Black Julep

You know what we haven’t had a lot of around here, lately? Cocktails! And while I had something else in mind for today’s post, I was happily reminded that today is Mixology Monday and I have the perfect cocktail inspiration. So today we’re joining up with other mixologists around the web and our host for this round, Rated R Cocktails, to bring you my version of the Black Julep cocktail.

Black Julep

At Northside Pies a couple weeks ago I ordered a Black Julep from their cocktail menu and was pleasantly surprised at how good it was. I’m not usually a big bourbon fan, though I’ve acquired a taste for the smoother ones over the years. One of my favorites is Tennessee Honey by Jack Daniels–I don’t generally sip spirits neat, but this one I will. The other component of a Black Julep is blackberry something–that’s where my memory got a little fuzzy (but I swear I only had one!).

For my version of the Black Julep I decided to make a syrup from blackberry wine in addition to muddling some blackberries in the bottom of the glass, like you’d do with mint in a normal julep. A semi-local winery in Defuniak Springs, Florida, Chautauqua Winery, makes a fabulous blackberry wine that we’ve been known to plan a weekend road trip around just to restock. It’s that good. If you don’t have a local favorite, Arbor Mist’s Blackberry Merlot would probably do in a pinch.

The blackberry syrup is 2 parts wine and 1 part sugar, boiled until the mixture coats the back of a spoon. Now, when I say coats the back of a spoon, I mean you can run the back of your fingernail through it (or the tip of a knife, if you have short nails and don’t want to burn yourself) and the furrow doesn’t immediately fill. Let cool a bit, just so it won’t immediately melt the glass of ice. You can, of course, make this ahead of time and store it.

Black Julep

Fresh Blackberries
Sugar
Ice
2 oz Tennessee Honey Whiskey
Club Soda
Blackberry Syrup

Muddle 2-3 blackberries in the bottom of a rocks or low-ball glass with a dash of sugar. Fill the glass with ice and pour in the Tennessee Honey. Top with club soda until almost full and swirl the glass to combine things a bit. Pour some of the blackberry syrup over the back of a spoon into the drink. Garnish with another blackberry on a cocktail pick and enjoy.

While I think the color of the drink is a little on the macabre side, the theme of this month’s MxMo is Spooky Sips. Frankly, the scariest thing about this cocktail is how sweet it is. That was my intention, of course.

mxmo-halloween

If you’d like more spooky cocktail inspiration, head over to the host’s blog and check out the comments for more of this month’s participants.

48 thoughts on “MxMo CII: Spooky Sips | The Black Julep

    1. Scraps says:

      Depending on what your state liquor laws are, you may be able to find the Arbor Mist Blackberry Merlot in your grocery store (we can in both Florida and Georgia), it’s a fairly mainstream option. Of course, if you’re really stuck, a ready-made blackberry syrup could be mixed with a bit of red wine to achieve a similar end. Where there’s a will and all that 🙂

    1. Scraps says:

      Right, Jaclyn, it’s all about balance. It makes sense that darker, richer, earthier fruits would pair well with darker, stronger spirits.

    1. Scraps says:

      Thank you, Eva, and please do! The cocktail blogs have been dropping off in recent years, but the ones that hang on are definitely worth watching.

  1. Jordan Daniel says:

    What a fun idea! I love the colors of this drink & it sounds like it tastes amazing 🙂 I’ll have to give it a try sometime!

  2. positivelystacey says:

    Love the looks of this drink! I am not a whisky drinker but my best friend is – I will for sure hare this with her.

    1. Scraps says:

      For a non-alcoholic version I’d suggest a tart ginger beer for the whiskey and then you could use any available blackberry syrup for the wine reduction. I wouldn’t use cola, though, I think it’d be too sweet.

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