These two cocktails came right out of my CSA box — blackberries AND blueberries! So maybe I’m a little obsessed with smashes right now, but the fresh local and semi-local produce is simply glorious. And there’s only so many quick breads and muffins that I could (should?) consume in a week! You’ll notice my smashes all follow similar proportions — smooshable fruit, a small amount of sugar (both for sweetness and to help break down the fruit), some citrus for acidity and balance, 3 or 4 tablespoons of liquor/liqueur, and something fizzy to top off. I might throw in some herbs to add some depth. Use my recipes as broad guidelines — mix up your fruit and liquors!

I made this first smash to accompany some pork enchiladas. I wanted something margarita-inspired, but still use some of the insanely juicy blackberries from my box. Hard blackberries won’t work here — you gotta be able to smash them without destroying your glass (I did that once). As for the second, I found an unopened bottle of Pama liqueur in the back of the likker cabinet. Pama is made from pomegranates and is both sweet and tart, as well as being a beautiful red (we drink with our eyes first, right?). I thought it might mix well with the botanical notes in the gin – and I was right.

Blackberry-Tequila Smash
Serves 1

3 or 4 sweet juicy blackberries
1 – 2 teaspoons sugar
1 tablespoon lime juice
3 tablespoons silver tequila
1 tablespoon orange liqueur
Ice
2 – 3 ounces ginger ale

Put the blackberries, sugar, and lime juice into the bottom of a sturdy wide-mouth tumbler (“Old Fashioned” glass). Muddle these together, making sure to smash the berries well. Add the tequila and orange liqueur and stir to combine. Add the ice and top off with ginger ale.

Blueberry-Pama Smash
Serves 1

1 tablespoon ripe juicy blueberries
2 teaspoons sugar
1 tablespoon lime juice
3 tablespoons gin
1 tablespoon Pama liqueur
Ice
2 – 3 ounces lemon-lime seltzer

Put the blueberries, sugar, and lime juice into the bottom of a sturdy wide-mouth tumbler (“Old Fashioned” glass). Muddle these together, making sure to smash the berries well. Add the gin and Pama liqueur and stir to combine. Add the ice and top off with seltzer.