Heart Of Darkness Cocktail Recipe From The Sugar House
Detroit has David Kwiatkowski to thank for jump-starting the city's local cocktail culture, via his far-reaching bar, the Sugar House. And we have Kwiatkowski himself to thank for introducing us to our favorite fruit-booze pairing of the year: Fernet and blackberries. He suggests making this punch a day in advance to let the flavors truly marry; he also admits he rarely has the patience to wait that long. For more 2012 Best Cocktails, click here.
Recipe adapted from The Sugar House, Detroit, MI
Heart Of Darkness
Heart of Darkness from The Sugar House, Detroit, MI
Prep Time
0
minutes
Cook Time
0
minutes
Servings
15
servings
Total time: 0 minutes
Ingredients
- Blackberry syrup
- 1 pound blackberries
- ¼ cup granulated sugar
- ½ cup water
- Cocktail
- 12 ounces Cruzan Black Strap rum
- 12 ounces Fernet-Branca
- 9 ounces fresh lime juice
- 24 ounces San Pellegrino chinotto
- Ice
- Mint sprigs, for garnish
- Pineapple rings, for garnish
Directions
- Make the blackberry syrup: In a medium saucepan, add the blackberries and sugar. Using a muddler or the back of a wooden spoon, muddle the berries into the sugar until the berries' juices have been extracted. Let the mixture sit for 1 hour to macerate.
- Add the water to the pan and place over medium heat. Bring to a boil, stirring occasionally. Remove the pan from the heat. Strain the syrup into a lidded container and store in the refrigerator until ready to use.
- Make the cocktail: In a punch bowl, combine the rum, Fernet-Branca, lime juice, 6 ounces of the blackberry syrup and chinotto. Stir to combine. Add large ice cubes, mint sprigs and pineapple rings. To serve, ladle 4 ounces of punch into a glass. Garnish with fresh mint.