Blackberry-Bourbon Lemonade

The following recipe is for a single serving cocktail.
Prep Time 20 minutes
Cook Time 20-25 minutes
Cool Time 20 minutes
Total Time 1 hour
1/4 C bourbon (2 oz)
1 1/2 Tablespoon lemon juice
2 teaspoons Blackberry-Rosemary Syrup
1/3 C sparkling lemonade, chilled
Fresh blackberries (optional)
Blackberry-Rosemary Syrup
12 ounces fresh or frozen blackberries (about 2 1/2 Cups)
1 1/2 Tablespoon snipped fresh rosemary
3/4C water
1/4 C sugar

Step 1 for Syrup

In a medium saucepan combine blackberries, rosemary, water and
sugar. Brig to a boil; reduce heat and simmer uncovered 20-25 minutes
or until 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 2/3C.
Store in refrigerator up to one week.

Step 1 for serving

In a cocktail shaker combine bourbon, lemon juice, BlackberryRosemary Syrup, and ice: shake until chilled about 30 seconds. Strain
into an ice-filled glass. Top with sparkling lemonade. Garish with 2-3
blackberries if desired

For Big Batch
In a punch bowl combine 3 C of bourbon, 2/3C lemon juice, and one
recipe of the Blackberry-Rosemary Syrup. Add 4 C chilled sparkling
lemonade. Garnish with frozen blackberries if desired. Serves 12