- 2 cups of fresh blackberries
- 2 cups of fresh raspberries
- 1/3 cup of brown sugar
- 3 tablespoons of honey
- 2 cups of bourbon for syrum
- 8 oz. of bourbon for cocktail
- 12 lemons cut in half
- tonic water or OR club soda
- 1 teaspoon of vegetable oil
Set your griddle to high heat. Using a sauté pan, add the berries, brown sugar, honey and bourbon and bring to a boil. Let the liquid reduce by 2/3rds or until it looks like syrup. About 10 minutes.
To the other side of the griddle, add a very thin layer of vegetable oil and place the lemons cut side down and cook for 5-6 minutes or until the lemons are caramelized and golden.
Once the lemons and berries are finished, strain them into separate containers for later. (Pro-Tip: The syrup and caramelized lemon juice can be used for lots of different applications and will hold in the refrigerator for 3-4 days.)
To make your cocktail, add some ice to a high-ball glass and 2 ounces of bourbon. Add 2-3 ounces of caramelized lemon juice and then a splash of tonic water or club soda. To finish, add 1-2 ounces of the bourbon berry syrup and garnish with a couple of fresh berries and a lemon wedge.