1 oz. blackberry puree
1/2 oz. simple syrup
Special equipment: shaker strainer Champagne flute citrus squeezer
Fill a shaker half full of ice. Combine the juice from half a lemon, 1 oz. blackberry puree and 1/2 oz. simple syrup. Shake and strain over ice in a Champagne flute. Top it off with ginger ale and garnish with a lemon wedge.