The Ms. Jackson Mocktail

This lemonade-based non-alcoholic concoction uses blackberry puree and an extra hit of lemon to bring a bit of Southern flavor to your Dry January.

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.

Wine Enthusiast Podcast: Wine and Wellness
  • 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.

Published on January 10, 2018

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