Blackberry Gin Fizz Float Recipes

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.

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-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 saucepan over medium-high heat. Use a potato masher to smash the berries while they heat, continuing to cook until a thick consistency is reached, about 10 minutes. Set a fine mesh sieve over a small bowl and strain the blackberry mixture through, pressing out as much juice and pulp as possible. Refrigerate for at least 10 minutes.
• For each drink, fill a cocktail shaker with 2 tablespoons of the blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon of lime juice and a handful of ice. Shake 5 or 6 times, or until the drink is ice cold. Strain into a tall glass, top with 6 ounces of ginger ale, and stir gently. Once all of the drinks are made, top each with a big scoop of vanilla ice cream.