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Recipe Friday: Berry Tasty Cocktails

It's officially berry season! The summer months are all about raspberries, blueberries, blackberries, you-name-it berries that are at their sweetest and juiciest in these sunny months.

Berry was one of the fastest-growing fruit flavors between 2015 and 2019, according to Mintel. 

While thhe most popular berry flavors might be the go-to classics (Blueberry, Strawberry, Raspberry, Cranberry, Cherry, and Blackberry), more exotic berries (acai berries, goji berries, acerola cherries, maqui berries, and aronia berries) are also grabbing the spotlight. 

Not only are the type of berries broadening, but so is the definition. True berries are defined as fleshy fruits that come from a single flower and typically have several seeds, so fruits that have traditionally not been considered a berry can now fall into this group. For example, technically (and botanically) a pomegranate can be considered a berry. 

Here are some berry delicious cocktails from Butler's Pantry to add into your summertime menus. 

Rosemary Quattro-Bacca Club


1.5 oz Bombay Bramble Gin
.5 oz Chambord Black Raspberry Liqueur
.75 oz quad-berry Syrup (blackberry, raspberry, blueberry, and strawberry)*
.75 oz fresh lemon juice
.5 oz egg white
3 dashes Fee Brothers Rhubarb Bitters
2 ea. fresh rosemary sprig
Garnish: Half each strawberry, blackberry, raspberry, a full blueberry for the rim of the glass and a fresh rosemary sprig (smacked to release the aromatics)


  1. Combine all ingredients including rosemary sprigs into a shaker and dry shake (no ice) vigorously for 10 seconds to froth the egg white. Add ice and shake for an additional 20 seconds.
  2. Remember we are shaking to wake the cocktail up, not put it to sleep so put some umph in it.
  3. Strain the cocktail through a fine mesh strainer into your favorite cocktail glass and enjoy. Cheers.

*Quad-Berry Syrup

  1. You will need equal parts water, sugar and frozen quad-berry fruit blend.
  2. Start by boiling the water and then add the sugar, stir until fully dissolved.
  3. Add the frozen fruit and turn the temperature down to leave to simmer for 8-12 minutes or until the fruit becomes very soft and delicate.
  4. Once the fruit is soft and falls apart easily pour the entire mixture into a fine mesh strainer over a container to catch the syrup.
  5. Use a ladle or spoon to smash the fruit to release all trapped liquid. The syrup is best when used within 7-10 days.
Remember, don't throw away your smashed fruit; it makes for a great jam on your toast or biscuit in the morning.

Cherry Wood Smoked Spiced Pomegranate Manhattan


2 oz Rittenhouse Rye Whiskey
.5 oz Carpano Antica Formula Vermouth
.75 oz Pama Pomegranate Liqueur
3 dashes Old Forester Smoked Cinnamon Bitters
2 dashes Angostura Aromatic Bitters
Pinch of salt

Garnish: 2 ea. picked amarena cherries


  1. Combine all ingredients into a mixing glass or shaker full of ice and stir for 20-25 seconds. Strain the cocktail into your glass and top it with your amarena cherries.
  2. With a pinch of shredded cherry wood chips, smoke the cocktail for 5-10 seconds.
  3. It is recommended to have the cherries in the cocktail when this is done as it gives the smoke an organic substance to grasp onto.
  4. When you're done smoking, remember to slide the smoke top off instead of lifting it off so as not to create a vacuum and pull out all the delicious smoke you just infused into the cocktail.
  5. Now it's time to enjoy this fantastic cocktail's beautiful aromatics and flavors. Cheers.


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