Brandy and Blackberry Lavender Shrub – A Brandy Cocktail

Brandy and Blackberry Lavender Shrub Cocktail

A Blackberry Lavender shrub with brandy makes for a great cocktail!



Summer is the season for shrub based cocktails, and we have definitely been in a mood for tart fruity cocktails, and our Brandy and Blackberry Lavender Shrub cocktail certainly fits the bill! We love using shrubs to add a rich tart flavor to cocktails. We also like to use shrubs for their original purpose of preserving fresh fruit for later, especially the wonderful fresh blackberries that are in season during the spring for cocktails!



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Blackberry Lavender Shrub in cocktail coupe with mason jar and cocktail shaker in background. Lavender flowers and blackberries




Blackberry Lavender Shrub

We have made Blackberry shrubs in the past and loved the way the sour of the apple cider vinegar and the tart of the blackberries made a sweet tangy base for our cocktails. For this recipe we were inspired by some beautiful lavender plants growing in our herb garden. Lavender adds a delicious floral note to the blackberry shrub, which adds a real nice complexity to the shrub.



We chose to use fresh lavender leaves as the flavor will be gentler than using the dried flower petals and helps avoid one of the major pitfalls of making the dish to much like perfume which can commonly can happen when cooking with lavender.





Top shot of blackberry shrub cocktail in cocktail coupe with blackberries




Shrubs can’t be rushed, and letting the the flavors meld together over time can make the whole mixture richer and more nuanced. We allowed our shrub to meld for around 2 days before checking the flavors.



Checking the flavors at this point allows you to adjust the flavors to be a bit more to your liking by adjusting the sugar or vinegar.




Blackberry Lavender Shrub in cocktail coupe with mason jar and cocktail shaker in background. Lavender flowers and blackberries

Mason Jars / Coupe (ours is vintage) /  Shaker




For the Brandy and Blackberry Lavender Shrub, we used a great apple brandy as our base spirit which really worked with the apple cider base of the shrub. A splash of dry vermouth brings additional herbal qualities and adds a hint of sweetness that helps bring the sour bite of the shrub under control.






A squeeze of fresh lemon juice adds a brightness and a nice lemon perfume that pulls a little more of the lavender flavor out and pairs well with the blackberry flavors.  This drink was tart and fruity and perfect for sipping on a warm summer day by the pool!




Like this recipe? Try these below, too!

Lavender Lemon Gin and Tonic Granita Cocktail

Lavender Lemon Gin & Tonic



Lavender Bee's Knees

Lavender Bee’s Knees




Other Fruit Shrub Cocktails

Summer Fruit Shrub – Epicurious

Apple Cider Vinegar Blueberry and Ginger Shrub – Fermented Food Lab

Raspberry Shrub – Hearth & Vine

Vanilla Strawberry Shrub – The Flavor Bender

Meyer Lemon Shrub – This Mama Cooks

Other Brandy Cocktails

Charleston Light Dragoons Cocktail – Basil & Bubbly

Improved Brandy Cocktail – Saveur

Pear Brandy Cocktail – Mantitlement

Brandy Flip Cocktail – Punch Drink

Wisconsin Brandy Old Fashioned – Curious Cuisinaire




Yield: 1

Brandy and Blackberry Lavender Shrub - A Brandy Cocktail

Prep Time: 20 minutes
Set Time: 2 days
Total Time: 2 days 20 minutes
A delightful sweet and sour cocktail made with a shrub and brandy.


Blackberry Lavender Shrub

  • 1 cup sugar
  • 1 cup blackberries, cut in half
  • .75 cup apple cider vinegar
  • 1 Tbsp lavender leaves
  • 1 Tbsp water

For the Cocktail

  • 2 oz apple brandy
  • 1/4 oz freshly squeezed lemon juice
  • 1/2 oz dry vermouth
  • 4 oz blackberry lavender shrub
  • 1/2 oz simple syrup


For the Cocktail

Add ingredients to a shaker.

Fill shaker with ice.

Shake until chilled.

Strain into cocktail coupe.


For the Shrub

In an airtight container or jar, add berries, sugar and lavender leaves.

Mash until berries are fully broken down and sugar is a thick paste.

Add water and apple cider vinegar and stir until sugar is dissolved.

Seal container and place in fridge for 2 days.

Taste after 2 days to see if it is to your liking, adjust vinegar and sugar to tailor the flavor to your preference.

Using a mesh strainer, strain berries and lavender leaves and discard, retaining liquid.

Pour remaining liquid into a clean sealed container.

Store in fridge up to 3 weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 160 Total Fat: 0.1g Saturated Fat: 0.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 26.6g Fiber: 0g Sugar: 13.1g Protein: 0.1g


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28 thoughts on “Brandy and Blackberry Lavender Shrub – A Brandy Cocktail

  1. I’ve had lavendar in a cocktail once, I didn’t love it, it tasted like flowers but the blackberry might bury some of that aggressiveness. This looks really good.

  2. This drink sounds amazing! I love blackberry and lavender. As always, you create such stunning cocktails. My mouth waters every time I visit your page. Keep on being awesome!

    1. Hi! You totally can use the flowers if you want to. We just chose to use the leaves to keep the power of the scent down, but that is our personal preference. If you do use the flowers let us know how it turns out! Cheers!

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