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+ servings
magenta cocktail garnished with sage

Blackberry Smash Whiskey Mocktail

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Pair the tartness of blackberries with the bite of an alcohol free whiskey alternative for this blackberry whiskey mocktail. I used sage as my herbal element, but try mint or basil as excellent substitutions.
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Course Drinks
Cuisine Mocktail
Servings 1


  • 5 large blackberries (I used frozen ones I had defrosted)
  • 1/2 lemon, quartered (substitute 1/2 lime quartered if you prefer)
  • 1 oz blackberry simple syrup**
  • 5 sage leaves (substitute mint or basil here for amazing results
  • 2 oz alcohol free whiskey alternative (or split the base 1/2 alcohol free and 1/2 regular whiskey)
  • Garnish: sage sprig and blackberries


  • Combine the berries and citrus in the bottom of a shaking tin add blackberry syrup and muddle to press the juices from the berries. Add the sage leaves (or mint or basil) and muddle lightly again. Add the base spirit. Add ice and shake vigorously, until the shaker is so cold it’s hard to hold. Strain into a rocks glass filled with cracked ice. Take a leaf of sage (or mint or basil) and rub the rim of the glass to get some of the aroma/flavors on there. Garnish with a sage sprig (or mint or basil) and a blackberry or two.


Blackberry Simple Syrup:
*Blackberry simple syrup: combine 2 cups frozen blackberries, ½ cup water and 1 cup sugar in a small saucepan and cook until the blackberries are thawed, soft and very juicy. As the blackberries cook down a bit, press on the berries to release the juice. Stir until the sugar is all dissolved and the blackberries have turned a bit purple. Let the syrup cool and strain out the pulp from the blackberries. Store the syrup in the fridge and save the strained out sweetened blackberries to eat on ice cream.
Keyword blackberry, bourbon mocktail, chocolate mint whiskey, lime, sage, spirit free, whiskey mocktail, whiskey smash, zero proof
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