In a medium saucepan, combine 1 cup of water, 1 cup of sugar, and 1 cup of cranberries. Bring the mix to a light simmer until the cranberries begin to split and release their juice. Gently stir to dissolve the sugar. Remove the syrup from the heat and allow it to cool. Strain out the cranberries and store the syrup in a glass jar in the refrigerator for up to 2 weeks.

Blackberry Whiskey Sour


  • 2 oz Bourbon whiskey
  • 3/4 oz Lemon juice
  • 3/4 oz Organic maple syrup
  • 2-3 muddled blackberries


Combine all ingredients into a cocktail shaker, and muddle the blackberries. Add ice to the cocktail shaker and shake to chill and dilute the drink. Strain the cocktail through fine mesh strainer into a rocks glass over ice. Express the back of a lemon peel over the drink, and place into the glass. Garnish with a speared blackberry. Cheers!

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