Hold on to the last days of summer with four art-inspired cocktails that we will share over the weekend! Crafted by two adult education students from Carlos Rosario International Public Charter School.
COCKTAIL #4: The Sea Berry by Wilfredo Tobar
The Sea Berry by Wilfredo Tobar
FROM THE MIXOLOGIST
“The reason I selected this drink is because it is easy to make at home and refreshing, especially during hot summer days. You want to drink something refreshing made with some fresh ingredients, so when I was reading the description of Black Sea, I was inspired to create a drink made with blackberries.”
Milton Avery, Black Sea, 1959, Oil on canvas, 50 x 68 in., The Phillips Collection, Acquired 1965
INGREDIENTS
- 6-8 mint leaves
- 5 blackberries
- 2 oz Bulleit Bourbon Whiskey
- 3/4 oz fresh lemon juice
- 0.5 oz simple syrup**
- 1.5 oz ginger beer
- Ice
DIRECTIONS
- Fill up a tall glass with crushed or regular ice.
- Add all of the ingredients into the shaker, except for ginger beer.
- Add ice and shake vigorously.
- After shaking, add the ginger beer into the shaker, and then strain into a tall glass with ice.
- Garnish with a blackberry and mint.
*For the mocktail, add all the ingredients (except for the bourbon) into the shaker and shake vigorously before straining into a glass with ice. Use instead 3 oz fresh lemon juice, 3 oz simply syrup, and 1 splash of water (instead of the ginger beer).
**Make your own simple syrup. All you need is 1 cup of sugar and 1 cup of water. Mix them together in a small sauce pan and bring the mixture to boil. Then take it off the heat and let it cool.
ABOUT THE MIXOLOGIST
Born and raised in El Salvador, Wilfredo Tobar moved to Washington, DC, in 2008. He started working in the hospitality industry as a busboy, then made his way to bartending; at the same time, the kitchen always had his attention. He always wanted to learn how to cook and get amazing flavors onto plates, so he decided to take Culinary Arts classes at Carlos Rosario International Public Charter School.