This easy-drinking cocktail is made by muddling juicy blackberries, mint, and lemon and then adding bourbon and a splash of simple syrup. Summer in a frosty lowball glass!


Here in Colorado we've been enjoying a rainy but very chilly spring. This means I'm bundled up indoors fantasizing about patio weather, picnics, and summery cocktails like this blackberry whiskey smash. I see lots of sun in the forecast, so I will soon be enjoying these al fresco (the best way to drink them). These are super easy to make, and so delicious. Even if whiskey makes you pause, the big fruity flavor of blackberry means that these aren't bourbon-forward in flavor.

Blackberry Whiskey Smash

Serves 1

• 1/4 of a large lemon (or 1/2 of a small one), sliced into a few pieces
• 1 mint sprig, plus another for garnish
• 4-5 blackberries
• 2 oz bourbon whiskey
• 1/2 oz simple syrup*

1. Place lemon, a mint sprig, and blackberries into a cocktail shaker. Muddle for a minute. The blackberries will release a lot of juice.
2. Add bourbon and simple syrup to the shaker and fill with ice. Shake enthusiastically for a minute. Strain into a lowball glass full of ice. (I suggest straining through a small mesh strainer like this one to get all those blackberry seeds out.) Garnish with mint sprig and enjoy!

* Simple syrup is equal parts granulated sugar and water - heat until the sugar dissolves and then cool. I like to make a batch with 1/2 cup of sugar and 1/2 cup of water and keep it in a glass jar in the fridge. It will last 3-4 weeks.

These honey-kissed corn muffins are just the right amount of sweet while also being moist and delicious. They are also seriously fast to make with only about 5 minutes of prep time and 15 minutes in the oven.

This recipe is one that I turn to when I've had a black bean soup or a chili simmering in the slow cooker all day, but then I want to whip up a quick muffin to make it a really hearty meal. It is the perfect last minute muffin! Then we get to enjoy corn muffins toasted with butter for breakfast over the next few days.

I adapted the recipe from this very popular honey cornbread muffin that (in my mind) has a shocking amount of sugar, plus a little too much honey. I cut back both and found this to be my, ahem, sweet spot.

Sweet (But Not Too Sweet) Corn Muffins

Makes 12 muffins

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 eggs
• 1/2 cup butter, melted and cooled slightly
• 3 tablespoons honey

1. First go ahead and melt your butter so that it has a little time to cool.
2. Preheat oven to 400 F.
3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In another bowl (or do as I do and use a 4-cup Pyrex measuring cup - fewer dishes to wash!), whisk together milk, eggs, melted butter, and honey. With a wooden spoon, mix the wet ingredients into the dry ingredients just until combined.
4. Place muffin liners into a muffin tin. Evenly divide the mixture between all 12 cups. Pop into the oven and bake for 15 minutes, or until they are golden brown.