Blackberry Rhubarb Syrup

• Blackberries (1 cup, ~120 grams): Add sweet-tart flavor and deep purple color; fresh or frozen work.
• Rhubarb (½ cup, ~60 grams, chopped): Provides tartness and balances sweetness; ~1 small stalk.
• Water (1 cup, 240 ml): Helps dissolve sugar and cook fruit into a syrupy base.
• White Sugar (1 cup, 200 grams): Sweetens the syrup, balancing the tart fruit; creates a smooth consistency.

Blackberry Rhubarb Vodka Cocktail

• Vodka (1½ ounces, 45 ml): Delivers a clean, neutral spirit base; choose a quality brand for smoothness.
• Blackberry Rhubarb Syrup (1½ ounces, 45 ml): Infuses the drink with tart-fruity flavor and color.
• Club Soda: Adds fizz and lightens the drink; amount varies to fill the glass (~3-4 ounces).
• Lime Wedge (1): Provides a bright, citrusy kick when squeezed; ~¼ of a lime.
• Fresh Mint (for garnish): Adds aromatic freshness and a professional look; 1-2 small sprigs per drink.

Substitutions and Variations

• Blackberries: Swap with raspberries, blueberries, or mixed berries (120 grams); raspberries intensify tartness, blueberries are sweeter.
• Rhubarb: Use frozen rhubarb (thawed, drained) or replace with ½ cup diced strawberries for a sweeter syrup; adjust sugar to ¾ cup if sweeter fruit is used.
• Water: Use coconut water for a subtle tropical note; keep to 1 cup.
• Sugar: Replace with cane sugar, coconut sugar, or agave nectar (1 cup); coconut sugar darkens flavor, agave makes a thinner syrup. For vegan, ensure sugar is not bone-char processed (e.g., organic).
• Vodka: Use gin for a botanical twist, white rum for sweetness, or a non-alcoholic spirit for a mocktail.
• Club Soda: Swap with tonic water for slight bitterness or sparkling water for a neutral fizz; flavored seltzer (e.g., lime) adds complexity.
• Lime Wedge: Substitute with a lemon wedge or ½ teaspoon fresh lime/lemon juice if wedges are unavailable.
• Mint: Replace with basil or omit; basil adds a savory note.
• Add-Ins: Muddle 2-3 fresh blackberries or a slice of jalapeño in the glass before adding liquids for extra flavor or heat.

Pro Tip: Weigh blackberries (120 grams) and rhubarb (60 grams) for accuracy; ~1 cup blackberries and ½ cup chopped rhubarb. Use fresh, firm fruit for the best syrup flavor; chop rhubarb into ½-inch pieces for even cooking. Select a smooth vodka (e.g., Tito’s, Grey Goose) to complement the syrup.

Essential Equipment

• Medium Saucepan: For cooking the syrup; stainless steel or non-stick ensures even heating.
• Fine Mesh Sieve: For straining seeds and pulp from the syrup; a cheesecloth-lined colander works in a pinch.
• Spoon or Spatula: For stirring syrup and pressing through the sieve.
• Heatproof Container or Jar: For cooling and storing syrup; glass is ideal.
• Highball Glass (8-12 ounces): For serving the cocktail; any tall glass works.
• Jigger or Measuring Cup: For precise vodka and syrup measurements.
• Spoon or Straw: For stirring the cocktail.
• Refrigerator: For chilling the syrup.

Pro Tip: Use a wide saucepan to speed up syrup reduction; have a clean glass jar ready for storing hot syrup. Chill highball glasses in the freezer for 10 minutes for an extra-cold drink; a long spoon ensures thorough stirring.