Whisky, Blackberry, and Earl Grey Cocktail

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  • 1/3 cup Bourbon whisky
  • 1 bag of Earl Grey tea
  • 1/4 cup gomme syrup
  • 3 blackberries
  • 1/3 cup blackcurrant liqueur
  • 1 rosemary sprig and 1 blackberry for decoration

Servings: 1


First, make tea in a cup and allow to cool.

Then, mix the blackberries with the gomme syrup and mash in a mortar to release as much blackberry juice as possible.

Put the whisky, tea, blackcurrant liqueur, and ice cubes in a cocktail shaker. Shake until the ingredients mix and it is cold.

Strain through a fine sieve and serve the mixture in a glass. Put a blackberry pierced in a rosemary sprig on the edge as decoration.

“Tea is not only drunk as a hot infusion, but also as an ingredient in refreshing juice-based beverages and, why not, in different appetizers and cocktails. Paired with gin, vodka, sparkling wine, or whisky, different tea varieties can give those delicious summer afternoons a special touch.”