Blackberry Cooler

Recipe from Compère Lapin

Adapted by Abigail Gullo

Blackberry Cooler
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Rating
5(131)
Comments
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Blackberries lend a pleasing sweet and tart flavor, and pretty color, to this nonalcoholic highball — and orgeat (a rich, almondy syrup) gives it some depth. Topped off with sparkling coconut water, it’s bright and refreshing. —Abigail Gullo

Featured in: Don’t Call Them ‘Mocktails’

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Ingredients

  • ¾oz. lime juice
  • ¾oz. lemon juice
  • 1oz. orgeat
  • 4 or 5blackberries (plus a few for garnish)
  • Sparkling coconut water
  • Sprig of rosemary
Ingredient Substitution Guide

Preparation

  1. Step 1

    Vigorously shake citrus juices, orgeat and blackberries with ice. Strain into a Collins glass filled with crushed ice. Top with sparkling coconut water. Garnish with blackberries and a sprig of rosemary.

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5 out of 5
131 user ratings
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Comments

JAR

All of the orgeat recipes that I have found indicate that orgeat has vodka, so this drink is not necessarily non-alcoholic.

Therese

Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. Monin and Torani are two brands commercially available and do not contain alchohol. In France they mix it with water or seltzer for kids.

Thea

Orgeat Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks.

Kelli

Love this cocktail! I added fresh raspberries and it was delicious. My husband and I are doing a "Dry September," and this is our weekend go-to drink.

Mindy

Trader Joe's has a sparkling coconut water with yuzu, which I assume alters the taste, but it could be an option.

Lorraine

batch for 8-10 servings: 6 oz (3/4 cup) each lemon and lime juice//8 oz (1 cup) orgeat//1 or 2 pints blackberries//10 oz bottle coconut water//3 or 4 cans coconut lacroix//rosemary. muddle or whir in blender all juices, orgeat, and 1/2 the berries. strain as chunky or fine as desired. transfer to pitcher or large glass bottle, add coconut water. for service, stir or shake, then fill highball glass 1/3 to 1/2 full, muddle a few blackberries, add ice and top with la croix and rosemary sprig

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Credits

Compère Lapin, New Orleans

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