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Blackberry Gin Fizz

Blackberry Gin Fizz

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Serves 4 (serving size: about 3/4 cup)

For the perfect layer of creamy froth on top of each cocktail, be prepared to shake the cocktail shaker (with no ice) vigorously; the half-and-half helps set the egg white for a more stable foam. We call for pasteurized egg whites for food safety reasons; you’ll find cartons of pasteurized eggs with the other eggs in the grocery store. To get a head start, you can make the blackberry syrup a few days ahead and store in the fridge.


  • 4 cups fresh blackberries (about 1 lb.)
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 10 tablespoon gin, divided
  • 2 large pasteurized egg whites, divided
  • 2 tablespoons half-and-half, divided
  • 1 cup chilled club soda, divided
  • Mint sprigs (optional)

Nutritional Information

  • Calories 161
  • Fat 0.9g
  • Satfat 0.5g
  • Monofat 0.3g
  • Polyfat 0.0g
  • Protein 3g
  • Carbohydrate 15g
  • Fiber 1g
  • Cholesterol 3mg
  • Iron 0.0mg
  • Sodium 44mg
  • Calcium 22mg
  • Sugars 12g
  • Est. added sugars 6g

How to Make It

Step 1

Place berries and sugar in a saucepan over medium. Cook, stirring occasionally to break up berries, until juices release completely, about 15 minutes. Pour through a fine sieve, pressing to release liquid; discard solids. (You will have about 1 cup liquid.) Cool mixture completely; stir in lemon juice.

Step 2

Place half of blackberry syrup, 5 tablespoons gin, 1 egg white, and 1 tablespoon half-and-half in a cocktail shaker. Shake vigorously until frothy, about 15 seconds. Divide evenly between 2 glasses. Top each serving with 1/4 cup club soda. Repeat with remaining ingredients. Garnish with mint, if desired.

Watch the video: Blackberry Gin Fizz - Cocktail