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Witching Hour Smash

This Witching Hour Smash is a smoky, berry-filled cocktail is a mystical blend of mezcal, fresh blackberries, and a touch of heat from chile liqueur. The balance of tart pomegranate juice and agave creates a perfect harmony between sweetness and spice, while the smoky rosemary garnish enhances the bewitching flavor profile.

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Witching Hour Smash

Witching Hour Smash

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: agave syrup, blackberries, Blackberry, blackberry cocktails, chile liqueur, Lime, Lime Juice, mezcal, pomegranate juice, Rosemary sprig
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz mezcal
  • 0.5 oz chile liqueur
  • 0.75 oz lime juice
  • 0.75 oz agave syrup
  • 8 blackberries
  • 1 oz pomegranate juice
  • Rosemary sprig blackberry, and lime for garnish

Instructions

  • In a cocktail shaker, add the blackberries, fresh lime juice, and agave syrup.
  • Muddle the mixture thoroughly to release the juices from the blackberries.
  • Add the pomegranate juice, chile liqueur, and mezcal to the shaker.
  • Fill the shaker with ice, and shake until the drink is well chilled.
  • Strain the cocktail into a glass over fresh ice.
  • Garnish with a rosemary sprig, a fresh blackberry, and a lime wedge for an enchanting presentation.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Witching Hour Smash offers a vibrant mix of flavors: the tartness of fresh berries and lime, the sweetness of agave and pomegranate, and the smoky heat from the mezcal and chile liqueur. The rosemary garnish adds an aromatic finish, enhancing the drink’s deep, rich character.

Witching Hour Smash
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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