It’s a cozy, gloomy Sunday afternoon here at the house. Little pops of pink are peeking through, amidst the few remaining brown leaves from last fall that, for some reason, still want to cling to winter. Some part of me does, too. The colder, darker winter months demand us to don multiple layers of insulation and protection. A hibernation of sorts. A time to reflect and center ourselves or, perhaps, to hide and retreat.

Spring’s arrival signals an energetic shift. Longer days shed light on dormant soil, beckoning sleepy seedlings and perennials to emerge with renewed vigor. I feel that pulse within myself, but like those lingering, brown leaves in the garden, I am also a little stubborn to embrace the change. There is something satisfying about being able to blame the winter season on any lack of energy or delayed starts on projects. I even revel in avoiding tedious tasks in the colder months – like not shaving my legs, for example. It’s another chore I can put off and cover up with layers and boots. Maybe that’s TMI, but you see the parallel of avoidance here.

As a gardener, I can’t get away with hiding under the covers and putting off tilling the soil, prepping the raised beds, turning the compost, or neglecting the seedlings. Spring won’t let me avoid these tasks. So, I’ve been trying to wake up a little earlier each day, reset my morning routines, and move about a little more. After a few hours of hard work this past week, Steve and I looked out on our backyard with smiling approval. Spring had already been waiting for us, and now we were ready for it.

And, yes, I made sure to shave my legs, when those shorts and flops came out to play this week. My sister would be proud of me.

So, to brightly welcome spring’s arrival, I have a crushed blackberry Negroni for you. For those of you, who are still unfamiliar with this favorite cocktail of mine, a Negroni is an Italian classic cocktail with three distinct ingredients: equal parts gin, Campari, and sweet vermouth. It is a beautiful balance of bitter, savory, herbaceous, and sweet. The texture is something I crave, and when I combined these classic ingredients with ripe blackberries, I reached another dimension of deliciousness. I didn’t think it was possible, especially after I posted these frozen blood orange Negronis over at the Kitchn a week or so ago.

Both of these iterations are simple and dang good. Do yourself a solid and make it a spring resolution to give both of them a go.

And definitely take the time to make the star anise ice cubes. They’re not only a beautiful garnish, but they also slowly impart a complementary licorice aroma and flavor, as the ice cubes melt. Star anise is the perfect match for the blackberry fruit and the complexity of the sweet vermouth.

 

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crushed blackberry negronis with star anise ice cubes

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• 3 or 4 ripe, organic blackberries
• 1 ounce gin {I used Aviation}
• 1 ounce Campari
• 1 ounce sweet vermouth {I used La Quintinye Royale Rouge}
• star anise ice cube {see recipe notes}

1. In a mixing glass, using a muddler or the back of a wooden spoon, pulverize the blackberries, extracting as much juice, as you can.
2. Fill the glass with the gin, Campari, sweet vermouth, and a handful of ice cubes {the regular kind}.
3. Stir well, chilling the mixture fully.
4. Double strain into a cocktail glass and garnish with one large star anise ice cube.

• To make the star anise ice cubes, fill a large ice cube tray halfway with filtered water and drop in one star anise pod. Freeze for a couple of hours. Fill up the tray with water and, optionally, add another star anise pod. Freeze until solid, preferably overnight. I used this cocktail ice cube tray.

Cheers to another Monday, another fresh start. I’m taking it. I need a do-over from last week’s craziness, in fact. I’ll close with some snippets from the garden. Things are definitely turning greener and brighter, and my spirits are taking cue.

And about those bitter cocktails? Are you as much of a fan as I am? Do you have a favorite twist on a Negroni or a recipe for a Campari-centric cocktail? Even if you claim to lean toward sweeter cocktails, this particular riff on a Negroni might sway your point of view. The muddled blackberries bring just the right amount of fruity sweetness to the mix, bringing a little more balance to the classic recipe.

Heck, just make both versions – the classic and the twist – and call it a day. A very good kind of day.

XO,

Jayme