Cocktails with Chile Blackberry Syrup

We haven’t made either of these drinks yet, but the picture in Gourmet magazine looks so tempting, we’re going to give them a try this summer.  The write-up in the magazine says that this Chile Blackberry syrup contributes spice and complexity—sounds great.  Says you can mix it with club soda or seltzer for a delicious non-alcoholic drink, too.

CHILI BLACKBERRY SYRUP 4 dried pasilla chiles, wiped clean 2 cups sugar 1½ cups water ¼ cup fresh lemon juice ¾ cup blackberries Discard stems from chiles. Break chiles (with seeds) into a medium saucepan, then boil with sugar, water, and lemon juice, stirring until sugar is dissolved and until mixture is reduced to 2 cups, 10 to 15 minutes. Puree blackberries in a blender, then force through a fine-mesh sieve into a heatproof bowl, discarding seeds (do not clean blender). Puree chile mixture in blender (use caution when blending hot liquids), then strain through sieve into heatproof bowl, pressing puree into pureed berries and cool syrup to room temperature. Makes 2 cups.  Will keep 1 month if covered and chilled.

BRIAR PATCH 1½ oz. (3 tbsp) bourbon ½ oz. (1 tbsp) chile blackberry syrup ½ tsp. fresh lemon juice About ¼ cup chilled club soda or seltzer GARNISH: a mint sprig  (Sorry, Ryan) Combine bourbon and chile blackberry syrup by shaking in a cocktail shaker (without ice) or whisking together in a glass measuring cup. Fill an 8-ounce glass with ice, then pour bourbon mixture over ice. Add lemon juice and top off with club soda.              Makes 1 drink.

DESERT SUNRISE 1½ oz. (3 tbsp) tequila ½ oz. (1 tbsp) chile blackberry syrup 4 oz. (½ cup) fresh orange juice     (NOTE: It’s really worth the effort to in this drink to use fresh-squeezed) 1 tsp. fresh lime juice      GARNISH: an orange slice Stir together tequila and chile blackberry syrup. Fill a 12-ounce highball glass with ice, then pour tequila mixture over ice and top with juices. Stir before drinking.             Makes 1 drink.