Blackberry Whiskey Sour Cocktail Recipe

I really enjoy a good whiskey cocktail, but every now and then, I crave something with a bit more personality. That’s why I’ll whip up a blackberry whiskey sour when I want that sweet fruit vibe paired with smooth whiskey.

This drink is a simple blend of ripe blackberries, fresh lemon juice, and whiskey. It’s easy enough to make at home, and honestly, it feels a little special.

The blackberries bring a deep, rich flavor that pairs nicely with the tartness of lemon. Whiskey adds warmth and a little depth, but doesn’t steal the show from the fruit.

It’s one of those cocktails that works for a chill evening or when you want to serve something a bit unexpected.

No need for fancy tools or weird ingredients here. A few quick steps, and you’ve got a drink that could totally pass for something from a cocktail bar.

Blackberry Whiskey Sour Cocktail Recipe

I love how this drink brings together the richness of bourbon and the fresh, tart sweetness of blackberries. Citrus, spirit, fruit—it’s refreshing but still has some heft.

Equipment

• Cocktail shaker – You’ll want one with a good seal for mixing and chilling.
• Fine mesh strainer – This keeps out blackberry seeds and pulp.
• Jigger – For measuring (I always eyeball and regret it).
• Muddler – To really crush those blackberries.
• Bar spoon – Handy for stirring syrups or liqueurs.
• Coupe glass – The wide bowl just suits a whiskey sour.
• Small bowl – For prepping aquafaba or separating egg white if you’re going that route.

I usually chill my shaker and glassware ahead of time. It’s a small step, but it keeps the cocktail colder without watering it down.

Ingredients

• 2 oz bourbon whiskey (I’m partial to Four Roses Small Batch)
• 3–4 fresh blackberries
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup or blackberry syrup
• 0.25 oz blackberry liqueur or berry liqueur (totally optional)
• 1 dash black walnut bitters (optional, but nice)
• 1 fresh egg white or 1 oz aquafaba for foam
• Ice cubes for shaking

Ripe blackberries are key for the best flavor and color. If I’m in the mood for extra berry sweetness, I’ll swap in blackberry syrup.

Instructions

• Toss the blackberries in your shaker and muddle until they’re smashed up.
• Add bourbon, lemon juice, syrup, liqueur, and bitters.
• Drop in the egg white or aquafaba if you’re using it.
• Dry shake (no ice) for about 15 seconds—this gets you that nice foam.
• Add ice and shake again until it’s properly chilled.
• Double strain into a chilled coupe glass.
• Garnish with a blackberry on a pick or a twist of lemon.

I always double strain—honestly, nobody wants seeds in their drink. It makes the cocktail smooth and silky.

Notes

Aquafaba is a solid vegan swap for egg white. It makes a good foam and doesn’t mess with the flavor.

If you want a bolder blackberry hit, go for both liqueur and syrup. Prefer it lighter? Skip the liqueur and stick with simple syrup.

Chilling the glass helps keep the foam looking good for longer. And I just think a quality bourbon like Four Roses Small Batch really ties everything together.

Tasting Notes

The first sip? It’s got this smooth balance—sweet and tart at the same time. Blackberries come through with a ripe, fruity kick that somehow just fits with the warm, oaky whiskey.

Fresh lemon juice brings a bright tang, keeping everything crisp. I really like how it cuts through the whiskey’s richness, but doesn’t take over.

Simple syrup rounds things out, softening the edges a bit. The drink stays easygoing, never heavy, and those flavors remain clear all the way through.

If I toss a sprig of mint on top, there’s this cool aroma right before I take a sip. The mint adds a gentle herbal note that actually plays nicely with the fruit and whiskey.

There’s a smooth texture, maybe a bit of thickness from the muddled blackberries. I can taste the fruit in every sip, yet the whiskey’s character is still right there.

Serving it over ice keeps everything in check. As the ice melts, the drink lightens up a little, and honestly, I kind of look forward to that at the end.