Sherry Cobbler √

Serves 1.

Note: To make demerara syrup, heat equal parts demerara or turbinado sugar (which is a raw sugar) and water until the sugar dissolves; cool before using. From Nick Kosevich of Eat Street Social and Bittercube.

• 3 blackberries, divided

5 to 7 fresh mint leaves, plus mint sprig for garnish

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

• 3/4 oz. (1 1/2 tbsp.) demerara syrup (see Note)

1 1/2 oz. (3 tbsp.) sherry (amontillado, which is medium-dry)

1 oz. (2 tbsp.) Cocchi Americano (an Italian aperitif)

• 2 dashes Bittercube Jamaican #2 bitters

Directions

Muddle 2 blackberries in shaker. Add mint (reserving sprig for garnish) and remaining ingredients, and shake with ice. Double-strain into a Collins glass with fresh, crushed ice. Garnish with a blackberry and mint sprig and and serve with a straw.

Nutrition information per serving without garnish:

Calories 160 Fat 0 g Sodium 7 mg Saturated fat 0 g

Carbohydrates 21 g Calcium 13 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Clover Club √

Serves 1.

Note: From Nick Kosevich of Eat Street Social.

• 2 oz. gin

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

1 oz. (2 tbsp.) raspberry syrup (see recipe below)

1 dropper Bittercube Bitters (or Bolivar bitters work well, too)

• 1 egg white (see Note)

Directions

Combine all ingredients in a shaker with ice. Shake and strain into a coupe glass.

To make raspberry syrup: Bring 1 cup water to a boil. Add 1 cup plus 2 tablespoons sugar, and reduce to low heat. Once the sugar has dissolved, add 8 ounces raspberries. Stir and press them against side of pot, squeezing juice out and breaking them apart. Strain the seeds and cool before using.

Nutrition information per serving:

Calories 200 Fat 0 g Sodium 60 mg Saturated fat 0 g

Carbohydrates 14 g Calcium 6 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 0 g

Bramble √

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. Adapted from "Diffordsguide," by Simon Difford.

• 2 oz. (1/4 c.) London dry gin

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

• 1/2 oz. (1 tbsp.) simple syrup (see Note)

1/2 oz. (1 tbsp.) crème de mûre (blackberry liqueur) or crème de cassis (blackcurrant liqueur)

Directions

Shake gin, lemon juice and simple syrup with ice and strain into rocks glass with fresh, crushed ice.

Drizzle crème de mûre over the drink, creating a "bleeding" effect in the glass. Garnish with a few blackberries.

Variation: Skip the blackberry/blackcurrant liqueur altogether and shake other ingredients with a few fresh blackberries and double-strain over ice.

Nutrition information per serving without garnish:

Calories 200 Fat 0 g Sodium 1 mg Saturated fat 0 g

Carbohydrates 13 g Calcium 3 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Shrub √

Makes variable amount.

Note: There are multiple ways to make shrubs. Some recipes call for making a fruit syrup on the stove (see raspberry syrup recipe) and combining that with vinegar. Some recipes call for infusing vinegar with fruit and making syrup with the flavored vinegar. Others suggest storing the mixture for 1 to 2 weeks before using. From Robb Jones.

• Fruit

• Sugar

• Vinegar

Directions

You will be using equal parts fruit, sugar and vinegar, then adjust to taste.

To make a shrub, mix fruit and sugar in a container and store for 2 or 3 days in a cool, dark place. Stir the mixture daily, squeezing out juices from the fruit. Add vinegar (Jones suggests champagne vinegar or apple cider vinegar) and any other desired flavoring agent (e.g. vanilla) and store another 2 days, stirring daily.

Serve over ice or with club soda.