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)
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.