Blackberry Bramble Pisco Sours

Are you looking for different ways to use up the season's luscious blackberries before they go bad? Toss them into your main dish salads, make a thick and creamy breakfast or afternoon smoothie, and of course, use them in fresh berry desserts, such as cobblers, pies, and cakes, and try your hand at making blackberry jelly. With this refreshing cocktail, a twist on the classic Bramble, you can now drink your blackberries. Process your fresh blackberries in a blender until smooth. Pour the mixture through a fine mesh strainer (to remove any pulp or seeds) into a jar with a tight-fitting lid. If you have any canning jars in the cupboard, this is the perfect time to use one. Add pisco, which is a South American grape brandy popular in Peru and Chile. If you can't find it in your area, feel free to substitute white tequila or un-aged brandy. Then add the fresh lime juice, pasteurized egg whites, and your blackberry simple syrup. Screw the lid on the jar and shake vigorously until the mixture is foamy. Pour over ice-filled glasses, add a splash of bitters and garnish with fresh berries and basil leaves.  This is the ideal summer cocktail to serve at a small porch party with just a few guests. Add a charcuterie tray with your favorite pickles, cheese, and sausages, or surprise your guests by serving a trifle bowl filled with pickled shrimp and vegetables as an appetizer.

Blackberry Bramble Pisco Sours
Photo: Antonis Achilleos; Prop Stylist: Mary Clayton Carl; Food Stylist: Tina Stamos
4 serves


  • 5 cups fresh blackberries, divided

  • 1 cup granulated sugar

  • 1/2 cup water

  • 1 cup pisco (grape brandy), chilled

  • 1/3 cup fresh lime juice

  • 3 large pasteurized egg whites

  • Ice

  • Angostura bitters

  • Fresh blackberries and basil leaves, for garnish


  1. Prepare the Blackberry Simple Syrup: Bring 4 cups fresh blackberries, 1 cup granulated sugar, and 1/2 cup water to a boil in a saucepan over medium-high, stirring often, until sugar dissolves. Reduce heat to medium-low. Simmer, stirring occasionally, until fruit is soft and liquid is syrupy, 10 minutes. Press mixture through a fine mesh strainer into a jar with a lid, discarding solids. Store in refrigerator up to 1 week.

  2. Process 1 cup blackberries in a blender until smooth. Pour through a fine mesh strainer into a 1-quart jar with a tight-fitting lid, discarding solids.

  3. Add pisco, fresh lime juice, egg whites, and 5 Tbsp. Blackberry Simple Syrup to jar. Cover with lid; shake vigorously 30 seconds or until foamy. Pour mixture into 4 rocks glasses filled with ice. Top each with a dash of bitters, blackberries, and basil.

Related Articles