We planted blackberries last Spring, but didn't have nearly enough for this recipe, so we bought some from the South Pasadena Farmer's Market. We purchased in bulk and Mindy used most of them to make jam.
It's easy to make infused alcohol. Add the fruit, herb, or veggie to a sealed jar, pour in alcohol, and keep it in a cool, dark place. Shake the bottle each day and continue to taste it until you like it. I made blackberry infused gin this way. I read loads of articles that said the infusion would be ready within a week, but we didn't like the taste until five weeks later.
The infused gin was finally ready for a cocktail, so I tried a blackberry infused gin spritz. The recipe called for a Meyer lemon, but we were out, so I used regular ones. The cocktail was fantastic, but I do think it would be better with a Meyer.
Use one shot of blackberry infused gin. (Instead of infused gin, you can muddle fresh berries). Strip the mint from two sprigs and muddle the mint a little. Squeeze in half a Meyer lemon and include a few thin slices in the glass (just because it's so pretty). Add ice, sugar cane tonic, and stir.
ENJOY!