Blackberry Rum Cocktail
This bewitching Blackberry Rum Cocktail combines fresh muddled blackberries with spiced rum, lime juice, and simple syrup for a naturally black Halloween drink that’s perfectly balanced between tart, sweet, and warming—no artificial colors needed for this spooky sip!
Ingredients
- 1 cup fresh blackberries plus extra for garnish
- 4 oz spiced rum or dark rum for deeper flavor
- 2 oz simple syrup
- 1 oz fresh lime juice
- 1 cup ice plus extra for serving
- Lime wheels for garnish
- Sprigs of mint for garnish optional
- Soda water for topping optional, for a lighter cocktail
Instructions
- Muddle the blackberries in the bottom of a cocktail shaker until they’re thoroughly crushed and juicy. Press firmly but not so hard that you break the seeds, which can add bitterness.
- Add the rum, simple syrup, and lime juice to the shaker with the muddled blackberries and stir briefly to combine the flavors.
- Fill the shaker with ice and secure the lid tightly. Shake vigorously for about 15-20 seconds until the outside of the shaker becomes frosty.
- Double-strain the cocktail through a fine-mesh strainer into two chilled cocktail glasses filled with fresh ice. This removes the blackberry seeds and pulp while preserving the rich color and flavor.
- Top with a splash of soda water if desired for a slightly fizzy version, though this will lighten the color somewhat.
- Garnish each glass with a lime wheel, a few fresh blackberries, and a sprig of mint if using. The bright green against the dark drink creates a striking Halloween contrast.
- Serve immediately while the drink is cold and the ice is fresh. For an extra Halloween touch, serve with black straws or add dry ice for a smoking effect (just ensure it’s handled safely).
Notes
- For an even darker color, you can let the blackberries macerate in the rum for 1-2 hours before making the cocktail.
- If blackberries aren’t in season, frozen ones work just as well—just thaw them slightly before muddling.
- The cocktail can be made in a larger batch for parties; just multiply the ingredients and strain into a pitcher, but add ice only when serving.
- For a non-alcoholic version, substitute the rum with black tea that’s been brewed strong and cooled.
- The blackberry syrup component (muddled berries + simple syrup) can be made ahead of time and stored in the refrigerator for up to 3 days.