Summer in Berkeley brings us warmer and sunnier days, a general feeling of lethargy and, best of all, berries. All we at the Clog want to do is pull out a towel, bake in the sun and sip on a sweet, refreshing cocktail full of the tastes of summer. This recipe uses blackberries, raspberries and strawberries to add a fruity punch to an nontraditional take on the gin fizz. Gin fizzes usually use whipped egg whites to help achieve maximum frothiness, but we at the Clog decided to forego the egg to make this recipe vegan. This recipe makes four drinks because we know you’ll want to share these beauties with your friends.
Adapted from Smitten Kitchen.
What you’ll need:
1 cup of fresh mixed berries of your choosing
2 tablespoons of brown sugar
4 juicy limes
8 fluid ounces of gin (we used Seagram’s Extra Dry Gin)
What you’ll do:
- Throw your berries in a blender or Magic Bullet with the brown sugar and puree until there are no chunks and the sugar is completely dissolved.
- Strain the berry puree through a fine sieve to remove the seeds, and keep it in the fridge until you need it. This step can be done in advance for quick assembly in the future — the puree will keep for up to two days in an airtight container in the fridge.
- Squeeze one lime per drink, two ounces of gin per drink and a quarter of the berry puree per drink into a a shaker full of ice, then shake up.
- Fill each glass with ice, then pour over your gin mixture.
- Top with club soda and drink responsibly.