Blackberry Bourbon Fizz Recipes

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.

FIGGY BOURBON FIZZ

Steps:

• For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days.
• For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated.
• Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve.

BLACKBERRY BOURBON FIZZ

Steps:

• Place blackberries in the bottom of a tall glass and mash them around with a spoon. Keep some big chunks because it looks cool.
• Add the ice and then the bourbon, ginger ale, and club soda.
• I like adding club soda because it keeps it tasting refreshing and can save some cash. You can just add more ginger ale if you choose to forgo the club soda.
• Garnish with fresh basil if you like.

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.