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Blackberry Gin Fizz

Photo: Jennifer Causey
Active time 10 mins
Total time 35 mins

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)

Nutrition Information

  • calories 161
  • fat 0.9 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 44 mg
  • calcium 22 mg
  • sugars 12 g
  • Est. Added Sugars 6 g

How to Make It

  1. 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.

  2. 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.