3/4 oz Lemon Juice
1/4 oz Crème de Mûre (Marie Brizard Blackberry Brandy)
1/4 oz Cointreau
1/4 oz Simple Syrup
Shake with ice and strain into a Old Fashioned glass containing fresh ice. Garnish with a blackberry.
For Cinco de Mayo/Derby Day, Campari's PR group delivered a basket containing the new Wild Turkey 81 Bourbon, Espolón Tequila, and of course Campari. Inside was also a pair of recipes; one was for Eric Alperin's Bebida de Puebla which we made last year for Cinco de Mayo, and the other was for the Black Demure by Clover Club's Ms. Franky Marshall. Since we lacked crème de mûre, I was almost going to put the recipe aside until I realized that we had blackberry brandy which might work in a pinch. Crème de mûre does have a deeper, richer flavor, so in retrospect, perhaps we should have doubled the volume of the blackberry brandy and decreased the simple syrup amount.