Coconut Rosewater Blackberry Smash. Need I say more? This simple spring recipe is perfect for porch sipping, party throwing, shower hosting, or any old day that calls for a drink as beautiful as it is delicious.
What do you do when the calendar (and, God-willing, the weather) heralds the beginning of spring, but no seasonal produce is yet to be had? You make this:
My Coconut Rosewater Blackberry Smash is cool and creamy, with floral notes and a definite hint of summer to come (so kind of one big metaphor for spring in a glass). Deceptively easy, because you can buy all of the ingredients — no homemade syrups here.
Thankfully, the bright and fragrant flavors of edible flowers are available pretty much year round. Rose water, dried culinary lavender, hibiscus tea, and elderflower liqueur are get-able any old season, though I rarely start craving them in earnest until right about now. I get my rose water and dried lavender online (affiliate links to Amazon where I actually buy these products), but dried hibiscus flower — AKA hibiscus tea — is available in most grocery stores (get it here if you can’t find it).
Now if someone would just send in the warm, sunny weather already, I’d feel downright vernal!
If you try this Coconut Rosewater Blackberry Smash recipe, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!
- 2 oz gin
- 1 oz cream of coconut (Coco Lopez)
- .75 oz fresh squeezed/strained lime juice
- ¼ tsp rosewater
- Muddle one blackberry in the bottom of a rocks glass, then top with crushed ice.
- Shake all remaining ingredients in a cocktail shaker with ice for 5 seconds only.
- Pour over the crushed ice, give it a light stir, then top with more crushed ice and blackberries. It's easiest to drink this one with a straw (I have small metal ones, but you can also cut paper ones in half).