RW I’ve always loved a tasty cold cocktail on hot days. And last week here in the northeast, as temperatures flirted with 80°F in April, my inner ‘Edina’ began screaming for a cocktail because duh – it was hot. Also, just because.
I’ve had a few classic go-to’s for years, one of which never involved gin. I’m sure it’s because many many years ago, during my roaring 20s, my interactions with gin probably mostly involved a sharp pine needle-y cheap gin paired with way too much juice to try to kill said pine needle-ness (because, ahem, ‘gin and juice’…), and so gin to me tasted like rubbing alcohol. I could NOT comprehend how anyone could drink it, let alone sing its praises.
But alas, after years of lobbying by my MIL, FIL, and countless friends who are way cooler than me, I decided to give gin another chance. And I’m so glad I did.
I introduce to you my blackberry gin gimlet made with Hendrick’s gin, fresh blackberries and fresh mint. Being a gin newbie, I needed to ease into the gin-game. My recommendation is find a higher quality and sweeter gin like Hendrick’s, which is easier on the juniper/pine needle-ness, and much smoother.
Blackberry Gin Gimlet
Ingredients
- 1/2 c fresh blackberries, plus additional for garnish
- 1/4 c lime juice (from approximately 2 limes)
- 1 jigger Lavender Simple Syrup (recipe below)
- 1-2 jiggers gin of choice (1 jigger for single, 2 jiggers for “YEAH BABY!”)
- 6-8 medium ice cubes, plus additional for serving
- mint leaves for garnish
Directions
1. In a shaker, muddle the fresh blackberries with a muddler for 1 minute. Be sure to press the blackberries to really extract the juice.
2. Add fresh lime juice, simple syrup, gin and 6-8 ice cubes to shaker. Cover and shake vigorously for at least one minute.
3. Pour drink over 5-6 additional ice cubes in two old-fashioned cocktail glasses. Add mint and whole blackberry for garnish.
Lavender Simple Syrup
Ingredients
- 1 c granulated sugar
- 1 c water
- 1 drop lavender essential oil
Directions
1. In a small saucepan, combine the sugar, water and lavender oil over medium-low heat. Stir often while it comes to a simmer. Keep it at simmer for 2-3 minutes until the sugar has dissolved.
2. Remove from heat and let it rest and cool for at least 20-25 minutes.
3. Store simple syrup in an air-tight container in your fridge for up to one year.
Look out, summer – I’m ready, with gimlet in hand!!
♥ – G2GS
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