Served up at Barnsley Resort
This cocktail, from our friends at Barnsley Resort is prepared in a large batch, perfect for summer entertaining. Added bonus: it’s a frothy beverage that’s vegan friendly thanks to the use of aquafaba in lieu of egg whites. (Your non-vegan guests will never notice the difference).
Situated just 60 miles outside of Atlanta, on the storybook site of an 1840s estate, the Barnsley Resort welcomes guests to the new Inn. This 3,000-acre resort-meets-playground boasts recreational choices including a world-class Jim Fazio-designed golf course, 26-station sporting clays course, bird hunting at SpringBank Plantation, horseback riding and a spa. BarnsleyResort.com
Whoa Black Betty
3 bottles Rye Bourbon
1 bottle Cocktail & Sons Oleo Saccharum (Citrus Syrup Enriched with Lemongrass, Ginger, and Cardamom)
1 quart Fresh squeezed lemon juice
2 pints Fresh blackberries
1 handful Cardamom, muddled
20 leaves Fresh mint
5 Whole lemon peels
1 gallon Aquafaba (chickpea juice)*
Combine first five ingredients in a large serving vessel. “Slap” the mint to release the aromas and squeeze lemon peels to release oils into the batch, then add both to serving container
Dry shake 4 oz. aquafaba per individual cocktail; add 6 oz. of mixture from large batch to shaker along with a scoop of ice. Shake well to incorporate. Pour into serving glasses using a strainer. Garnish with a whole blackberry, additional mint and/or slice of lemon peel. (Reserve garnish from original ingredients.)
Yields: 32 cocktails
Note: Aquafaba may be created by soaking dry chickpeas overnight and reserving the liquid. A simpler method is to reserve liquid from canned chickpeas!