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Vodka-Ginger Strong Palmer with Blackberries

Serves: 1
Hands On Time: 
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1 cup sugar
1 3/4 cups water
4 inches fresh ginger root, peeled
4 large, juicy lemons

Black Tea
1 family-sized black iced tea bag, such as Luzianne
4 cups water

Ice cubes
2 small rounds fresh ginger
3 blackberries
1/2 ounce Ginger Simple Syrup, plus more to taste (from Lemonade, above)
3/4 cup Black Tea (above)
1/2 cup Lemonade (above)
1 to 2 ounces vodka


To make the lemonade: In a small saucepan, combine the sugar with 1 cup of the water. Slice half of the ginger root into rounds. Add the rounds to the sugar mixture. Place the saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil, remove the saucepan from the heat and let cool to room temperature. Once cool, strain out the ginger rounds.

Meanwhile, grate the remaining ginger using a microplane into a fine-mesh strainer set over a medium bowl. Use the back of a wooden spoon or a spatula to press on the grated ginger solids to extract its juice. Discard the ginger solids and mix the juice into the cooled simple syrup.

Halve the lemons and squeeze the juice out into a medium pitcher; you should have about 1 cup of juice. Stir in the remaining 3/4 cup water. Stir 3 tablespoons of the ginger syrup into the lemonade. Add more, to taste, if desired. Reserve the remaining syrup for the cocktail.

To make the black tea: Place the tea bag in a medium teapot or heatproof pitcher. Bring 2 cups of the water to a boil; pour the boiling water over the tea. Let steep for 5 minutes, then remove the tea bag. Stir in the remaining 2 cups water and let the mixture cool to room temperature.

To make the cocktail: Fill a Collins glass or other tall glass with ice cubes.

In a mixing glass, combine the ginger rounds, one of the blackberries and the ginger syrup. Muddle the ginger and berries together to release their juices. Add the tea, lemonade, vodka and a handful of ice. Stir to combine. Taste and add additional ginger syrup, if desired. Double-strain through a fine mesh strainer into the prepared Collins glass. Garnish with the remaining blackberries and drink immediately.

Photo: Kate Williams

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