The Ms. Jackson Mocktail

Blackberry puree

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
About the Author
Dylan Garret
Senior Digital Editor

A veteran of New York City’s bar and restaurant scene, Garret has lived, breathed and sweated spirits for more than a decade, working as a bartender and beverage director at establishments ranging from Michelin-starred eateries to local Brooklyn pubs. Joining Wine Enthusiast in 2015, he has very strong opinions on proper cocktail garnish.
Instagram: @dillinisillin

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories