1. In a cocktail shaker combine bourbon, lemon juice, Blackberry-Rosemary Syrup, and ice; shake until chilled, about 30 seconds. Strain into an ice-filled glass. Top with sparkling lemonade. Garnish with 2 or 3 blackberries, if desired.

Blackberry-Rosemary Syrup

1. In a medium saucepan combine blackberries, rosemary, water and sugar. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until the blackberries are breaking down and the liquid is syrupy and reduced by about half, mashing blackberries during the last part of cooking time with wooden spoon. Remove from heat; cool. Strain through a fine mesh strainer into a clean jar, pressing the fruit to extract as much of the liquid as you can (you should have about 2/3 cup). Store in refrigerator up to 1 week.

You can also combine bourbon, lemon juice, and sparkling lemonade in an ice filled glass and stir gently. Pour Blackberry-Rosemary Syrup so the dramatic color swirls down into the glass.

Big Batch:

In a punch bowl combine 3 cups of the bourbon, 2/3 cup lemon juice, and one recipe of the Blackberry-Rosemary Syrup. Add 4 cups chilled sparkling lemonade. Garnish with frozen blackberries, if desired. Makes about 12 servings, each 5 oz.