Black Diamond

By: Hannah Lee Leidy
Blackberry Diamond
Photo by Anna Naphtali

recipe heading-plus-icon

  • 2 lime slices 
  • 4–6 blackberries (depending on the size)
  • 1½ ounces Mount Gay XO Extra Old Reserve Cask Rum
  • ½ ounce orgeat syrup (Giffard from France)
  • ¼ ounce Solerno Blood Orange Liqueur 
  • ¼ ounce Lillet Rouge Aperitif 
  • 1 dash Scrappy’s Lavender Bitters
  • 1 small pinch Halite salt,Edible wildflower or twist of lemon for garnish
  1. Muddle lime slices with blackberries in bottom of a mixing tin.
  2. Add ice, then add remaining ingredients.
  3. Shake, then double strain into coupe glass. Garnish with edible wildflower or twist of lemon.
  • From Henry Schmulling of Ed’s Tavern in Dilworth and Pint Central in Plaza-Midwood, Charlotte, North Carolina

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