16 mint leaves
4 ounces El Tesoro reposado tequila
2 ounces fresh-squeezed lemon juice
3 tsp. cane sugar
Place 16 mint leaves in the bottom of a heavy-bottomed glass. Top with 12 blackberries. Sprinkle 3 teaspoons of cane sugar over the top, gently press several times with a wooden muddler, until the berries are firmly pressed and the aroma of the mint is present. Add 4 ounces tequila, lemon juice, top with crushed ice and shake or stir with a spoon and serve in a martini glass.
2 ounces Novo Fogo cachaça
¾ ounce Cointreau
¾ ounce fresh-squeezed lime juice
½ ounce Lillet Blanc
½ ounce spicy Blackberry-Agavé syrup*
*Spicy Blackberry Agavé Syrup
1 cup light agavé nectar
1 pint fresh blackberries
1 thai chili
Combine all ingredients in glass, shake well. Add 1 ounce club soda, strain over fresh cubes in a tall glass. Serve with a lime wheel.
Heat, but do not boil light agave nectar in a small saucepan. Add fresh blackberries, pressing with the back of a wooden spoon to break down. Add thai chili, split in half, but with seeds. Let simmer for 5 minutes. Remove from heat, allow to cool, strain well through a muslin. Refrigerate before serving.
Father's Day gifts from the PNW—sustainable, local and well made.
Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…