When Izzy Tulloch was young, her father would return home from the produce market, bushels of berries in his arms, and sit with her. Together they would examine the little gems of fruit and sample each one’s sweetness, searching for the perfect berry. Inspired by this summertime memory, it’s no surprise that fresh blackberries take center stage in Tulloch’s sparkling and inventive riff on the classic Whiskey Sour.
Tulloch, head bartender at an eclectic and charming bar in the Soho neighborhood of New York City, brings a vibrant energy to her conceptual cocktail creations. “Honestly, my brain is kind of all over the place,” she says. The process starts with anything that piques her interest: in-season produce, scenes from movies, memories of meals past, nostalgic scents.
“Once that happens, I try to build from there,” Tulloch explains. “Sometimes, it comes together really quickly, but most times, I get really frustrated and walk away from it for a while. Eventually, I’ll come back to it and try to be a little kinder to myself — and kinder to the drink.”
When selecting spirits for her creations, quality is paramount. It’s a philosophy that was critical at her first job at a pizzeria, a job where she fell in love with the service industry. Izzy says that selecting the best ingredient for each component results in a better outcome. It’s what makes Evan Williams Bourbon, specifically the 1783 Small Batch, a no-brainer addition to her take on a Whiskey Sour, “The Perfect Berry.”
The Anatomy of a Sour
Traditionally, a Whiskey Sour consists of bourbon, lemon, simple syrup, and an optional egg white. According to Yesterday’s America, the drink’s roots lie in 1700s-era seafaring, during which sailors would combine citrus with dark spirits like bourbon to stave off scurvy (yum!). When the sailors returned to the city, the drink gained popularity and went through several iterations before officially appearing in Jerry Thomas’ 1862 book, “The Bartender’s Guide.” The rest, as they say, is history.
Tulloch says a good Whiskey Sour showcases “quality whiskey, fresh lemon, and a proper simple syrup.” The recipe for the Classic Evan Sour is much the same: Simply garnish with a juicy slice of orange and a bright red maraschino cherry. For Tulloch, it’s timeless: “At 90 proof, Evan Williams 1783 Small Batch has enough backbone to support the classic recipe and enough character to really make it stand out,” she says.
Quality Whiskey, Quality Cocktail
The eponymous Evan Williams founded Kentucky’s first commercial distillery in 1783. The very same time-honored methods of distillation from that time — including fermenting with Kentucky limestone water and aging in new charred oak barrels — are used to this day to craft Evan Williams, making it one of the world’s best-selling whiskeys.
Evan Williams 1783 Small Batch is named after that founding year and is Tulloch’s choice for The Perfect Berry. It’s a strong-bodied 90 proof bourbon with a honeyed oak taste. An indulgent nose of vanilla and sautéed butter is balanced by a lean, off-dry finish.
These smooth, extra-aged flavors are great on their own and at home in a Whiskey Sour or any of your favorite bourbon cocktails. 1783 Small Batch has been recognized widely for this versatility, winning Gold at the 2024 John Barleycorn Awards, Double Gold at the 2022 San Francisco World Spirits Competition, and Consumers’ Choice at the Sip Awards from 2019-2024.
Making The Perfect Berry
“I really wanted to use blackberries,” Tulloch says, “and I kept dreaming of a blackberry corn tart. Evan Williams 1783 Small Batch has notes of vanilla, sweet corn, and brown butter, which lends itself perfectly to this rich, Spritzy, pastry-inspired take on a Whiskey Sour.”
The ingredients are evocative of summer indulgences — think barbecues, poolside lounging, or just a relaxing afternoon in the AC. For Tulloch, these memories, like the ones with her father, are personal.
“Summer always meant berries when I was growing up. I can picture my grandma eating blackberries from her garden and handing them to me and my cousins,” she says. “My dad worked at Hunts Point Market forever and just knew everything there was to know about produce.”
The Perfect Berry leans into these memories, highlighting the blackberry with a homemade syrup and, thanks to the addition of crème de pêche, conjuring images of picnic-worthy desserts, all supported by 1783 Small Batch’s more gourmand flavors.
Summertime in a Glass
The vibrantly sweet blackberry syrup combines with oaky bourbon and bright lemon juice, nimbly balancing rich and tart flavors, while the crème de pêche introduces a smooth complexity. A topping of Champagne elevates the flavor profile into something sophisticated, bubbly, and light. The garnishes — a slice of lemon and a bouquet of mint — invite a fresh, botanical aroma that enhances each sip.
Ultimately, Tulloch set out to create a cocktail that “sparks some happy, shared moments for the people drinking it. I’m creating it to bring other people joy and to find joy in its creation.”
The Perfect Berry Recipe
Ingredients:
- 1 ½ ounces Evan Williams 1783 Small Batch
- ¼ ounce crème de pêche
- ¾ ounce blackberry syrup*
- ½ ounce lemon juice
- 5 large mint leaves
- 2 ounces Champagne or other dry sparkling wine
- Garnish: Mint bouquet and lemon wheel
Directions:
- Add all ingredients except Champagne to a shaker with ice.
- Shake and strain into a wine glass over ice.
- Top with Champagne and stir to incorporate.
- Garnish with a mint bouquet and blackberry.
*Blackberry Syrup Recipe
Ingredients:
- 150 grams blackberries
- 200 grams granulated sugar
- 50 grams water
Directions:
- Add berries and sugar to a pot and mix.
- Add water and stir over medium-low heat until sugar is fully dissolved.
- Strain out solids.
This article is sponsored by Evan Williams Bourbon.
