Blackberry Old Fashioned Cocktail Recipe

I love giving a classic cocktail a fresh twist, and honestly, the Blackberry Old Fashioned might be my favorite. It keeps that smooth, rich vibe of the traditional Old Fashioned but throws in a burst of juicy blackberry flavor.

You can whip up this drink in just a few minutes with simple ingredients. It’s a balanced mix—sweet, tart, bold—all at once.

When I make this cocktail, I grab ripe blackberries for natural sweetness and that gorgeous color. Muddling the fruit with bourbon, bitters, and a bit of sugar just works.

It’s a great drink to wind down with at home, or serve to friends who want something familiar but a little different.

Here’s how I put it all together, plus a few tasting notes so you know what you’re in for before that first sip.

Blackberry Old Fashioned Cocktail Recipe

What I like about this drink is how the bourbon’s rich flavor blends with the fresh sweetness of blackberries. The mix of bitters, citrus, and a touch of sweetener really gives it some character.

Equipment

I don’t use anything fancy—just what gets the job done.

• Rocks glass for serving
• Mixing glass for combining
• Muddler to crush the berries
• Bar spoon for stirring
• Strainer to catch seeds and pulp
• Jigger for measuring
• Peeler or knife for the orange twist

A sturdy muddler is key for getting juice out of the berries, fresh or frozen. And a mixing glass with a heavy base? Makes stirring way easier.

Ingredients

I usually reach for fresh blackberries when they’re around, but frozen ones work if that’s what you’ve got.

• 2 oz bourbon or other whiskey
• 3–4 fresh blackberries (or frozen, thawed)
• 2 dashes Angostura bitters
• 0.5 oz simple syrup (or agave, honey, or stevia if you want to switch it up)
• 1 dash lemon juice (optional, for a bit of brightness)
• Ice cubes
• Orange peel or orange twist for garnish

Sometimes I swap in agave syrup if I want it lighter. Honey gives a deeper flavor, and stevia keeps it sugar-free, though that’s not always my thing.

Instructions

I start by tossing the blackberries in the mixing glass.

• Add blackberries and simple syrup
• Muddle until juicy
• Pour in bourbon, bitters, and that optional lemon juice
• Fill the glass with ice
• Stir for 20–30 seconds, just until it’s nice and cold
• Strain into a rocks glass with fresh ice
• Express an orange peel over the top and drop it in

Don’t go overboard with the muddling—too many seeds can make things bitter. Stirring instead of shaking keeps it clear and smooth, which I prefer.

Notes

The bourbon you pick really changes the drink. Sweeter bourbons make the fruit pop, while spicier ones add a little edge.

Frozen blackberries are totally fine, just let them thaw so they’re easier to muddle. If you want it less sweet, just cut down on the syrup or go for a natural sweetener.

For garnish, I like a wide orange peel twist—it releases more oils. A little squeeze of lemon juice can brighten things up, but it shouldn’t take over the bourbon.

Tasting Notes

That first sip? It’s a smooth blend of bourbon and sweet blackberry, and honestly, the fruit gives just enough tartness to mellow out the whiskey’s edge. I’d say it feels richer than a blackberry bourbon smash, but it’s definitely not as citrus-forward as a blackberry whiskey sour.

The blackberry flavor comes through fresh, with a little earthiness that I really like. Sometimes, if the berries are extra ripe, I’ll even catch a faint raspberry or blueberry note—kind of unexpected, but it works and keeps things from getting too sweet.

Bitters step in to keep the sweetness balanced. They bring a gentle spice, almost like clove or cinnamon, which I think pairs nicely—especially if I’m having it with something grilled.

If I’m in the mood for a virgin blackberry old fashioned, I just swap out the bourbon for sparkling water or cranberry juice. The cranberry gives it a sharper tartness, while sparkling water keeps it super light and easy to drink.

Pairing it with food? I usually go for a little dark chocolate on the side. The chocolate’s bitterness plays off the bitters in the drink, and, in a way, it brings out the berry notes even more.

As for texture, it’s smooth by default, but if I shake it up with egg white, it gets all silky and creamy. I don’t always go that route, but when I do, it’s a pleasant twist, though I tend to stick to the classic most of the time.