Recipe Detail Page

1. Boil ¾ cup (175 mL) sugar and ½ cup (125 mL) water in a saucepan. Add 4 cups (1 L) black berries. Simmer for 10 minutes, strain and cool. In a 750 mL glass bottle mix 1½ cups (375 mL) blackberry syrup, 6 oz white balsamic vinegar and 3 oz lemon juice. Chill. To serve, shake thoroughly. Pour 1½ oz vodka and 2 oz shrub over ice; top with sparkling water. Garnish with fresh mint or rosemary.

BAR CHEF After straining the syrup, reserve the cooked blackberries for use as an ice-cream topping, pie or tart filling, or spoon over pancakes or waffles.