I just shook up something from my Mezcal Cocktails file: a frothy, jewel-toned blackberry coupe that arrives smoky, velvety, and dangerously pretty in the glass.

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I’m obsessed with this blackberry mezcal sour because it hits smoky, tart, and frothy all at once. I love the bruised fruit smell, the pinch of green from fresh mint leaves, and the way the foam holds tiny blackberry seeds like confetti.

It’s messy in the best way, not precious, just loud and flirtatious in a coupe. Nights when I want something that feels grown-up but still fun, this is it.

I brag about it like a bad habit. Try it and you’ll see why I keep calling it the one cocktail people actually remember.

Mezcal Cocktails. Pretty Mocktail Recipe.

Ingredients

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Mezcal: smoky backbone, a little heat that keeps things interesting.
1933 Blackberry Simple Syrup: sweet jammy blackberries, balances the smokiness.
Fresh lime juice: bright acidity, makes it pop and feel alive.
Basically whole blackberries: tart seeds and juicy bursts, real fruitiness.
Mint leaves: cool herbal lift, smells great and cleans the palate.
Plus egg white: silky foam and body, makes each sip velvet.
Ice: chills it down, thins slightly and keeps the texture crisp.
Fresh blueberries: cute color pop and tiny sweet pops between sips.
Mint sprig garnish: aromatic top note, you’ll smell it first.

Ingredient Quantities

1 oz (30 ml) mezcal

1/2 oz (15 ml) 1933 Blackberry Simple Syrup

1/2 oz (15 ml) fresh lime juice

6–7 fresh blackberries, plus a few extra for garnish

fresh mint leaves, a small sprig for muddling and another for garnish

1 fresh egg white (about 1 large egg), optional but gives great foam

ice for shaking and serving

fresh blueberries for garnish

How to Make this

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1. Rinse and chill a coupe glass, set aside.

2. Add 6 to 7 blackberries and the small sprig of mint to a cocktail shaker, then muddle gently until most berries are broken but not pureed.

3. If using egg white, pour it into the shaker now and give everything a quick dry shake (no ice) for about 10 seconds to build foam.

4. Add 1 oz mezcal, 1/2 oz 1933 Blackberry Simple Syrup, 1/2 oz fresh lime juice, and plenty of ice to the shaker.

5. Seal and shake very hard for 10 to 15 seconds so it gets cold and frothy; you want a silky, well aerated foam.

6. Use a fine strainer (and a second strainer if you have one) to catch seeds and pulp while pouring into the chilled coupe.

7. Garnish with a few fresh blueberries, a sprig of mint, and one or two whole blackberries on top.

8. Serve immediately. Sip slowly so the smoky mezcal and blackberry foam unfold together.

Equipment Needed

1. Chilled coupe glass
2. Cocktail shaker (Boston or cobbler style)
3. Muddler for crushing the blackberries and mint
4. Jigger or measuring spoons (for 1 oz and 1/2 oz pours)
5. Fine mesh strainer (and a second strainer if you have one)
6. Bar spoon for stirring and helping with double strain
7. Small bowl or egg separator if you’re using egg white
8. Ice (plus scoop or tongs to handle it)
9. Citrus juicer or reamer for fresh lime juice

FAQ

Can I use tequila instead of mezcal? Yes, you can swap in tequila if you dont like the smokey flavor of mezcal, but the drink will lose that distinctive smokey note that makes it special.

What if I dont have 1933 Blackberry Simple Syrup? Make your own: simmer equal parts sugar and water with fresh blackberries until syrupy, strain and cool. Or use store bought blackberry syrup or a teaspoon of jam thinned with hot water.

Is the egg white necessary and how do I use it safely? It isnt required but it gives a silky foam. Use very fresh eggs, or pasteurized egg whites to be safe. If you worry about raw egg, use 1/2 oz aquafaba (chickpea brine) instead for nearly the same foam.

How do I muddle the blackberries and mint without making it bitter? Gently press the berries and a small mint sprig just a few times until juices release. Dont pulverize the mint leaves or youll get bitter flavors, and avoid mashing the seeds too hard.

Whats the best shaking method to get a good foam? Do a dry shake first (no ice) for 10 seconds if using egg white, then add ice and shake hard for 10 to 15 more seconds. That gives a bigger, creamier foam and chills the cocktail properly.

Can I make this ahead or store leftovers? Make the components ahead, like the syrup and pre-muddled berries, but shake with egg white and ice right before serving. Mixed cocktails with egg wont store well, store in fridge without egg for up to 24 hours.

BLACKBERRY MEZCAL SOUR Recipe Substitutions and Variations

Mezcal: swap for reposado tequila, sotol, or a small splash of smoky Islay scotch for that campfire note — all will keep the smoky backbone but change the vibe a bit
1933 Blackberry Simple Syrup: use muddled blackberries with a tsp or two of granulated sugar, jam thinned with a little water, or plain agave syrup plus extra smashed berries
Fresh lime juice: fresh lemon juice works fine in a pinch, or use bottled lime concentrate if fresh limes arent available
Fresh egg white: replace with 2 tbsp aquafaba (the chickpea brine) for a vegan foam, or skip entirely and just shake extra hard for a lighter froth

Pro Tips

1. Muddle light, not pulverize. You want juice and texture, not a bowl of seeds. Press just enough to bruise the berries and release flavor, then stop. If stuff starts looking like jam, you went too far.

2. If you use egg white, do a dry shake first and then a wet shake with ice. It makes a silkier foam. Also crack the egg into a separate cup first so you dont accidentally get shell or a bad egg in the shaker.

3. Double strain through a fine mesh, especially with mezcal whose smokiness highlights any grit. Use a cocktail strainer and then a second sieve or even a tea strainer. Worth the extra step.

4. Chill everything ahead of time — glass, shaker, even the syrup if you can. Cold keeps the foam stable and makes the drink taste brighter. If youre serving more than one, prep berries and mint in advance so you dont rush.

BLACKBERRY MEZCAL SOUR Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just shook up something from my Mezcal Cocktails file: a frothy, jewel-toned blackberry coupe that arrives smoky, velvety, and dangerously pretty in the glass.

Servings

servings

Calories

150

kcal

Equipment: 1. Chilled coupe glass
2. Cocktail shaker (Boston or cobbler style)
3. Muddler for crushing the blackberries and mint
4. Jigger or measuring spoons (for 1 oz and 1/2 oz pours)
5. Fine mesh strainer (and a second strainer if you have one)
6. Bar spoon for stirring and helping with double strain
7. Small bowl or egg separator if you’re using egg white
8. Ice (plus scoop or tongs to handle it)
9. Citrus juicer or reamer for fresh lime juice

Ingredients

1 oz (30 ml) mezcal
1/2 oz (15 ml) 1933 Blackberry Simple Syrup
1/2 oz (15 ml) fresh lime juice
6–7 fresh blackberries, plus a few extra for garnish
fresh mint leaves, a small sprig for muddling and another for garnish
1 fresh egg white (about 1 large egg), optional but gives great foam
ice for shaking and serving
fresh blueberries for garnish

Directions

Rinse and chill a coupe glass, set aside.
Add 6 to 7 blackberries and the small sprig of mint to a cocktail shaker, then muddle gently until most berries are broken but not pureed.
If using egg white, pour it into the shaker now and give everything a quick dry shake (no ice) for about 10 seconds to build foam.
Add 1 oz mezcal, 1/2 oz 1933 Blackberry Simple Syrup, 1/2 oz fresh lime juice, and plenty of ice to the shaker.
Seal and shake very hard for 10 to 15 seconds so it gets cold and frothy; you want a silky, well aerated foam.
Use a fine strainer (and a second strainer if you have one) to catch seeds and pulp while pouring into the chilled coupe.
Garnish with a few fresh blueberries, a sprig of mint, and one or two whole blackberries on top.
Serve immediately. Sip slowly so the smoky mezcal and blackberry foam unfold together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.