I often take things as a "sign" and seeing this today I jumped to the conclusion that I was meant to make these this weekend and so I shall.
You may, or may not, hear from me soon.
Because if they are good.... well, you get the picture.
Method:
- In a cocktail shaker, muddle the blackberries and lime juice. Fill with ice and add simple syrup and gin. Shake vigorously for about 10 seconds.
- Fill a Collins glass with ice. Double strain into serving glass using a cocktail strainer and its strainer or a mini fine-mesh strainer to prevent the blackberry seeds from going into the glass. Add tonic water and stir gently. Garnish with a few blackberries on a skewer.
- Fill a Collins glass with ice. Double strain into serving glass using a cocktail strainer and its strainer or a mini fine-mesh strainer to prevent the blackberry seeds from going into the glass. Add tonic water and stir gently. Garnish with a few blackberries on a skewer.
Note: To make simply syrup, combine equal parts of water and sugar in a small saucepan and heat over medium heat, stirring, until all the sugar is dissolved. Cool before using, It will keep in a sealed container in the fridge for up to 5 days.
Source: Serious Eats via Gwendolyn Richards, Calgary Herald
Photo credits:
Ingredients (with the exception of the tonic water and gin) from Fotolia.com
Tonic water courtesy of Fever-Tree
Gin courtesy of Hendrick’s Gin
Intermezzo Satin highball designed by Erika Lagerbielke from Orrefors
Ingredients (with the exception of the tonic water and gin) from Fotolia.com
Tonic water courtesy of Fever-Tree
Gin courtesy of Hendrick’s Gin
Intermezzo Satin highball designed by Erika Lagerbielke from Orrefors
2 comments:
Cheers!
So...how was it? I've not had Gin since 1987...and that didn't end good. :)
Miss you!
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