September is Bourbon Heritage Month and American Whiskey Month. As a fan of this particular liquor, it’s my duty to spread the word and share a new cocktail with y’all. I attended a whiskey tasting earlier this summer (yes, it’s still Summer!) hosted by Hudson Whiskey and got schooled on bourbon, rye, and beyond. The baby bourbon stuck out to me in particular and the folks at Hudson were nice enough to send over a bottle for me to play with. I like whiskey but have found that many of my girlfriends don’t and I wanted to share a yummy easy drink to help fix that! The bubbly bourbon and berries cocktail was the worthwhile fruit of this effort and I’m so pleased with it. The bourbon part is obvious, the bubbly comes from champagne, and the berries are crushed black and blueberries in the bottom of the glass with a little bit of sugar. The berries become bourbon-soaked by the end of the drink (unless you chug it), which makes for a deliciously potent treasure once you’re done sipping.
One of my girlfriends stopped by while I was testing this recipe. As I photographed the final version that you see here, I invited her to try one of the earlier (stronger) iterations. She enthusiastically let me know that those were too strong and that she didn’t drink whiskey like that. So I gave her the final one to try and she liked it! It was kind of like a Goldilocks story but with three cocktails instead of porridge and I’m glad we landed on one that is just right. Since I enjoy the taste of bourbon, I happily drank the stronger one. 🙂 Whether you’re a whiskey drinker or not, you will drink every last drop of this. It’s not so sweet that a bourbon aficionado would be turned off but is still palatable to those who might usually shy away from this (or any) kind of whiskey. I hope you’ll give it a try and [responsibly] enjoy it.
And if you like your whiskey baked into a cake, you must check out the naked bourbon carrot cake I made last fall or my bourbon-glazed gingerbread for the holidays. If you can’t get enough champagne, try my citrus champagne sparklers, turnt tequila mimosas, or pomegranate champagne cocktail. Each recipe is a winner. Speaking of winners, the Dash of Jazz Annual Reader Survey launches tomorrow and I’m giving away a Visa gift card to motivate y’all 🙂 Check back in the morning to take it. Thanks for reading!
In collaboration with Hudson Whiskey. As always, all opinions are my own.
- 2 ounces Hudson baby bourbon whiskey
- dry champagne chilled
- blackberries about 4
- blueberries about 8
- 2 teaspoons sugar or simple syrup
- more berries for garnish optional
Add berries and sugar to a rocks glass and crush with the end of a wooden spoon to release the juices.
Add bourbon to glass then top up with champagne, leaving about an inch for ice then stir to mix all ingredients. Add ice and garnish with more berries, if desired.