Courtesy Chris Rue, head bartender, Peaches Shrimp & Crab, Brooklyn, New York
This recipe, meant to help you get through Dry January and featured on our recent Wine & Wellness episode of the Wine Enthusiast Podcast, comes from the menu of Peaches Shrimp & Crab, a contemporary Southern seafood eatery in the Clinton Hill neighborhood of Brooklyn, New York. Blackberry puree elevates a double-dose of lemon for a bright, refreshing drink that’s light on processed sugar and will have you rethinking what a “juice cleanse” can mean.
- 3 ounces fresh lemonade
- ¾ ounce fresh lemon juice
- ¾ ounce simple syrup (equal parts water/sugar, heated to dissolve)
- 1 teaspoon blackberry puree
Combine first three ingredients in cocktail shaker with ice. Shake vigorously until well chilled. Strain into rocks glass over fresh ice. Top with teaspoon of blackberry puree.