If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A spring time cocktail of gin, lemon, and cinnamon macerated blackberries and blueberries. Substitute prosecco for the club soda to make it extra classy! —CrepesofWrath
Serves 2 (plus extra berries)
For the Berries
- 2 cups blackberries/raspberries/blueberries
- 2 cups granulated sugar
- 1 cup water
- 1 cinnamon stick
- 2 whole cloves
For the Blackberry Bramble
- 6 ounces gin
- juice of 2 lemons
- 2 ounces simple syrup
- 2-4 spoonfuls of macerated berries
- club soda or prosecco, to top it off
- Place your berries in a small pot and add in the sugar, water, cinnamon, and cloves. Bring to a boil over medium-high heat, then simmer for 8 minutes, until the berries have softened (but not disintegrated) and the sugar has dissolved. You will have extra if you’re not making drinks for a crowd, so these will keep well in their syrup for up to a week. Make sure you take the cinnamon and cloves out!
- In a cocktail shaker, combine your gin, lemon juice, and syrup. You can use some of the syrup from the berries, if you want a really fruity drink, or you can just use regular simple syrup. To make plain simple syrup, just boil 1 cup of sugar and 1 cup of water until the sugar dissolves. Easy!
- Add ice to the top and shake well, for at least 10 seconds. Use a strainer (so you don’t have any lemon pulp) to pour the cocktail into two ice filled glasses. Drop a spoonful or two of berries into the drink, drop with club soda, and add a straw. Allow your guests to stir the drink themselves; the pink looks really pretty when you serve it, almost ombre, and then it magically combines in your guests’ hands!
- This recipe was entered in the contest for Your Best Cocktail
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.