I’m often surprised I don’t see more wine cocktails. Sure, there’s sangria, mimosas and the like, but wine can also hold a variety of the characteristics we seek in a good everyday mixing ingredient: acidity, sweetness, and aroma. For this wine cocktail I wanted intense dark fruit flavors. Muddled blackberries evoke the jamminess of the wine, which paired well with the spice of a bold rye whiskey.

Blackberry on Rye // HonestlyYUM

Ingredients:

  • 1 oz rye whiskey
  • 1 1/2 oz red wine
  • 1/2 oz lemon juice
  • 1/2 oz simple syrup
  • 2 dashes Angostura bitters
  • 3 blackberries

Blackberry on Rye // HonestlyYUM

Add blackberries and simple syrup to your mixing glass and softly muddle, just enough to break apart the blackberries.

Blackberry on Rye // HonestlyYUM

Next add the remaining ingredients. For the red wine, use something full-bodied and fruit-forward. I used a Cabernet Sauvignon, but a Merlot or a Malbec might also make for a good choice.

Blackberry on Rye // HonestlyYUM

Fill your mixing glass with ice and shake for 10 seconds, until frothy and icy cold. Double-strain through a fine mesh strainer over ice into an old-fashioned glass. Double-straining prevents the berry seeds/pulp from clouding the drink and getting stuck in your teeth.

Blackberry on Rye // HonestlyYUM

Garnish with a few blackberries and enjoy.

Blackberry on Rye // HonestlyYUM

(images by HonestlyYUM)