In creating this cocktail I sought to give a nod to the fruity origins of coffee with the addition of blackberry while sticking to a classic coffee beverage the mazagran (sweetened espresso served with lemon). The result of this combination is a surprising warming yet refreshing cocktail that does everything you would expect out of a good cup of coffee. Though the ingredients suggest this best be enjoyed in the summer, the warming effect of the Rum & coffee makes it a year round drinker. With this Cocktail, dilution is key.
Combine all ingredients in Shaker; if your Creme de Mure is on the sweeter side forego the simple syrup.
Add Skosh of Pebble/Crushed Ice
Whip Shake until ice is melted (~10-15 seconds)
Dump into Large Glass
Top off with a generous amount of Pebble/crushed ice
Garnish with a Lemon Wheel and Blackberries
700 Grams of Blackberries muddled up well
Add 750ml of Medium Bodied Red Wine
Cover mixture and let sit in fridge for 48 hours
Strain out the Berries
Add 300grams of white sugar
Simmer for 5 minutes
Allow to cool
Add 200ml of gin (or vodka) and stir before bottling.