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)
- 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
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.
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.