Cocktail of the Week: Mora Negra

Cocktail of the Week: Mora Negra

by Stephanie Nolasco

Say the word “blackberry” and you’ll immediately spark up conversations about the popular mobile device, and not one of the few fruits in the world that tastes similar to wine. Before the cell phone brand became all the rage, blackberries were originally known as snackable berries composed of smaller fruits that transform from blushing Persian red to midnight violet.  While they’re available year-round, blackberries aren’t your typical sweet treat to munch on. They have a rich, earthy flavor that starts off smooth, and then leaves a sharp, highly bitter aftertaste. While this characteristic may not appeal to everyone, it does make it perfect for desserts and now cocktails.

The Mora Negra, found at New York City’s Latin-Japanese SUSHISAMBA restaurants, relies on the blackberry’s essence for an exquisite, mouthwatering number that puts any quickly made Cosmopolitan to shame. The Mora Negra, which could have been named after the famous hand-harvested Argentine wine adored by connoisseurs for its spicy notes, is also silky and full-bodied. Not only will both men and women love its remarkable blend of mango juice and tart lime, but the right rum can make the Mora Negra light and velvety. The Mora Negra is ideal for when you want to add a touch of class to your evening without emptying your wallet or when you’re in the mood for an ice cold tropical drink that’s not sour or sweet. For this week, we’re leaving our cell phones behind and bringing back the blackberry for a night we’ll never forget.

Mora Negra Recipe

4 Blackberries                                               
2 Lime quarters
2 Level bar spoon sugar                                                        
1 ½ oz. Rum (We used 10 Cane Rum)
1 oz. Mango juice                 

Muddle blackberries, limes, and sugar. Add remaining ingredients. Shake with ice, pour in a cocktail glass, and garnish with blackberries.


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