Blackberry Star Anise Sour

Ever had a container of blackberries that nobody wanted anymore? They are still perfectly good, just not cereal-worthy according to your kids. Yup. Me too. When I had some leftover star anise simple syrup from another recipe, I decided to put both ingredients to work and came up with a Blackberry Star Anise Sour.

It’s fresh blackberries, star anise syrup, gin, and lemon. That’s it.

It tastes way fancier than it actually is, and it works whether you’re on the couch in sweatpants (admit it, you are in your sweats like me right now) or trying to look like you have your life together for guests.

Growing My Own Blackberries at Home

I’ve been trying to grow blackberries in pots for two years now with zero luck. My little vines haven’t produced a single berry, which is annoying because I love the idea of walking outside and grabbing fresh stuff for cocktail recipes.

I used to walk down my friend’s driveway in Seattle where they grew wild all over her fence. Blackberries were supposed to be EASY to grow. Apparently not. I’ll probably start over this spring, and have a chat with my local garden center to see what I did wrong.

Can You Grow Star Anise?

Star anise is one of those spices I don’t grow myself, so I buy it in bulk so it’s always on hand. Although I could grow star anise at home, it takes a LONG time for the plant to be big enough to produce. It’s just easier to buy a bag.

The funny thing is that I hate black licorice. Can’t stand it. But star anise syrup is different. It keeps that harsh licorice bite under control and adds a warm, subtle thing in its place.

Why Star Anise Works

Star anise can overpower a cocktail if you’re not careful. But in simple syrup form, it becomes way more controlled and subtle.

Paired with berries, it leans warm and aromatic rather than sharp and medicinal. The result is a flavor that feels cozy, layered, and slightly mysterious. Perfect for sour-style drinks where you want complexity without weird licorice vibes.

Trust me, while my husband could eat black licorice all day long, I loathe that harsh, bitter taste, unless it’s done right in a cocktail recipe.

If you love playing with warm spices in cocktails, you might also like my Thyme Blackberry Bourbon Bramble or the Blackberry Earl Grey Sour.

Glassware That Shows Off the Foam

Serve this drink in a chilled coupe glass or Nick and Nora glass. Both styles highlight that gorgeous foam and keep the presentation elegant without distraction.

I’m personally obsessed with Nick and Nora glasses for sours. They’re the perfect size, they look classy, and they don’t make you feel like you’re drinking out of a birdbath.

Too chill your glass, simply pop it in the freezer for about 10 minutes. You can also run it under cold water in a pinch or put ice into the glass and then dump it out when you are ready to pour your cocktail.

Mocktail-Friendly and Easy to Adapt

This cocktail translates into a mocktail without losing its flavor. The blackberry and star anise flavors are strong enough to stand on their own, especially when you pair them with a good non-alcoholic gin.

I’ve made a mocktail version for friends who don’t drink, and they couldn’t tell the difference in complexity or flavor. Just add a splash of extra blackberry juice for body. You can also replace the gin with sparkling water, which I do for my kids all the time when they want to be fancy.

Essential Bar Tools for This Recipe

You’ll need a good cocktail muddler to release the blackberry juice without destroying the berries. And if you’re making the egg white version, a Boston shaker is your best friend for getting that dry shake just right. Other cocktail shakers will work, but I always get the best foam from a simple two cup shaker.

For straining, double-strain with your Hawthorne strainer (which has a spring) and a fine-mesh strainer to catch all the blackberry seeds and pulp. This is not a smash cocktail, but a silky smooth sour.

Making Your Own Star Anise Syrup

If you want to make star anise syrup (full recipe in link) from scratch, it’s simple. You’ll need star anise, sugar, and water. Simmer them together, let it steep, strain, and you’re done.

Store it in one of these 4 oz mason jars in the fridge for up to two weeks, or freeze it in small batches for longer storage.

More Blackberry Cocktails You’ll Love

If you’re into blackberries in cocktails, check out my Rosemary Blackberry Gin Sour and the Blackberry Maple Bourbon Smash. Both have that same juicy, complex vibe but with totally different flavor profiles.

And if you’re looking for more conversation while you mix drinks, my podcast Twist Happy Hour is full of cocktail chat, travel stories, pop culture, and the kind of tangents that make happy hour even better.

Blackberry Star Anise Sour Recipe

Ingredients:

• 2 oz gin
• 5 fresh blackberries
• ¾ oz fresh lemon juice
• ½ oz star anise syrup
• 1 egg white (or 1 oz aquafaba)

Instructions:

1. Add blackberries to a cocktail shaker and muddle gently to release the juice.
2. Add gin, lemon juice, star anise syrup, and egg white (or aquafaba).
3. Dry shake (no ice) vigorously for about 15 seconds to build foam.
4. Add ice and shake again until well chilled.
5. Double strain through a fine-mesh strainer into a chilled coupe or Nick & Nora glass.

Mocktail Version:

• Replace gin with non-alcoholic gin
• Add a splash of extra blackberry juice
• Shake and strain following the same method as the cocktail
• If you prefer to use soda water instead of NA gin, simply strain your liquids into a lowball glass with ice and top with soda water

For more cocktail recipes, simple syrups, and bar tool recommendations, check out my Amazon shop. And if you make this drink, I want to hear about it.