Blackberry Gin Fizz Float Food

BLACKBERRY-GIN FIZZ FLOATS

Steps:

• Heat the blackberries, sugar and 1 tablespoon water in a small pot over medium heat, smashing the berries with a potato masher, until thick, about 5 minutes. Pour the mixture through a sieve into a bowl, pushing the juice through with a rubber spatula. Refrigerate until cold, at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of the blackberry juice, 2 tablespoons mint, 2 ounces gin, 1 tablespoon lime juice and a handful of ice. Shake vigorously until the drink is ice cold, 5 or 6 times. Strain into a tall glass. Top with ginger ale and stir lightly. Repeat to make 3 more drinks. Top each with a scoop of ice cream.

BLACKBERRY GIN FIZZ FLOAT

Steps:

• Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.
• Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

BLACKBERRY FIZZ

Steps:

• Muddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine.
• Combine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.

BLACKBERRY GIN FIZZ

Steps:

• Tip the gin, lemon juice, sugar syrup and egg white into a cocktail shaker. Shake well until frothy, then add a large handful of ice and shake again until the outside of the shaker feels cold.
• Double-strain into a tall glass filled with some more ice, then top up with the sparkling water. Thread a blackberry onto a cocktail stick to use as a garnish, or top with a thyme sprig.

BLACKBERRY GIN

Steps:

• Tip the blackberries and sugar into a 1.5-litre sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week.
• After two-three weeks, strain the gin through a sieve. Pour the gin into bottles, and label. The gin will keep its colour for a few months and will be drinkable for up to a year. Use the infused blackberries in a cocktail like a bramble, or in a trifle.

BLACKBERRY GIN FIZZ

Steps:

• Puree berries and sugar in a blender. Let stand, stirring occasionally, until sugar in dissolved, about 10 minutes. Strain puree through a fine mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher. Divide between 8 ice-filled glasses; Top each with club soda.

BLACKBERRY GIN FIZZ

Steps:

• Purée blackberries and sugar in a blender. Let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
• Strain purée through a fine-mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher.
• Divide drink among ice-filled glasses; top with soda. Garnish each with a basil sprig or wedge of lime. Share with someone you like.