Blackberry Gin Sour Recipe
mile high spirits gin, lemon juice, simple syrup, aquafaba, fresh blackberry, bitters, served up
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Ingredients
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Cocktail
Method
Cocktail
Muddle blackberries
In a cocktail shaker (or mixing tin), add the fresh blackberries. Use a muddler or the back of a spoon to firmly muddle until the berries are broken down and release juice — about 15–20 seconds. Aim for a pulpy, juicy mixture but avoid pulverizing seeds too aggressively.
Combine wet ingredients
Add the Mile High Spirits gin, fresh lemon juice, simple syrup, and aquafaba to the shaker with the muddled blackberries.
Dry shake (without ice)
Seal the shaker and vigorously dry-shake (no ice) for 15–20 seconds. This helps the aquafaba emulsify and produce a frothy, silky foam.
Wet shake (with ice)
Open the shaker, add ice (enough to fill the shaker about 2/3 or roughly 1 cup), reseal and shake vigorously for 12–15 seconds until the shaker is cold to the touch.
Double strain into chilled glass
Prepare a chilled coupe or martini glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer (or a julep strainer) to remove blackberry solids and seeds, producing a smooth, pale pink-purple drink with a foam head.
Add bitters pattern
Carefully add 2 dashes of Angostura bitters onto the foam. If desired, use a toothpick to gently swirl or create a simple design on the foam for presentation.
Garnish and serve
Finish by skewering a fresh blackberry (and optional lemon twist) and resting it on the rim or floating it on the foam. Serve immediately.