Mulberry Lemon Gin Fizz Food

GOLDEN BEET AND LEMON GIN FIZZ

Steps:

• Pass the beets through a juicer according to the manufacturer's directions. Pour the beet juice, gin, lemon juice and Simple Syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a tall, chilled cocktail glass. Top off with the club soda and garnish with the lemon peel.
• Combine the sugar and 1 cup water in a small saucepan and heat over medium heat until the sugar is dissolved. Let cool. The syrup will keep for 2 weeks in the refrigerator.

CRANBERRY GIN FIZZ

Steps:

• Combine the gin, cranberry juice and orange juice in a pitcher and stir.
• When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel.

MULBERRY LEMON GIN FIZZ

Steps:

• In a heavy glass or cocktail shaker, muddle together 2 tablespoons of mulberries, lemon juice and sugar until berries are mashed fine and sugar is dissolved.
• Add gin and muddle again.
• In the bottom of a 12 ounce glass, place remaining mulberries and lemon slices and top with ice.
• Strain mulberry-gin mixture through a fine mesh sieve and pour over ice.
• Top off with club soda.

GIN FIZZ

Steps:

• Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more ice and top up with sparkling water. Garnish with a lemon slice.

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.