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Bourbon Berry Lemonade

  • Icon Serve 4 serv
  • Icon Clock 15 min
  • Icon Dificult Easy



  • 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 Syrup
  • 8 Oz. of Bourbon for Cocktail
  • 12 Lemons Cut in Half
  • Tonic Water or OR Club Soda
  • 1 Teaspoon of Vegetable Oil


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

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