it’s gin o’clock: time for a blackberry gin fizz
It’s been one of those weeks. Nothing more need be said about that. Time for a drink. I’m heading over to the (not-so) Novice Gardener’s Fiesta Friday for a bit of a party.
This is a new take on the gin fizz. Cocktail aficionados will have plenty to find fault with here. A real gin fizz most certainly does NOT have ice cream in it. Or blackberries. This is actually more like a blackberry and gin float. But it’s fruity and fizzy and foamy and surprisingly sophisticated. The flavour of the gin shines through. And it’s not overly sweet so if you like your cocktails both creamy and sweet – use ginger-ale instead of Perrier water. Either way, whether you’ve had one of those weeks or not, treat yourself to one of these asap.
Blackberry Gin Fizz
- 4 oz gin
- 1/2 cup of blackberries
- 1 small can Perrier (or ginger-ale if preferred)
- 2 scoops vanilla ice cream (I used Haagen-Dazs vanilla but am going to try using a dairy-free ice cream to make this drink for dairy-free daughter next time she’s home)
Whiz the blackberries in the blender until smooth. Use strawberries if you like something a bit less seedy but it’s hard to beat the flavour of blackberries.
Place a small scoop of ice cream in the bottom of a glass – such as a martini glass.
Spoon the blackberries over the ice cream.
Add the gin.
Add Perrier (or ginger-ale) to taste. Give the drink the quickest of stirs and serve immediately.