This blackberry gin sour is made with homemade blackberry syrup, gin, fresh lemon juice, and egg white. The syrup gives it that deep pink color and a rich berry flavor that works really well with gin.
About this blackberry gin sour
This is a gin sour made with homemade blackberry simple syrup in place of plain simple syrup. The blackberry syrup gives the drink a deep pink color and a rich berry flavor that pairs really well with the botanical notes in gin. It’s tart and fruity with that silky foam on top from the egg white.
The technique is the same as my other gin sours, a dry shake first without ice to emulsify the egg white, then add ice and shake again. That first shake without ice is what gives you the thick, stable foam on top. Double strain into a chilled coupe.
The blackberry simple syrup needs to be made ahead so it has time to cool. It keeps in the fridge for two weeks. For more gin cocktail ideas, browse my gin cocktail recipes.
Key ingredients and why
- Gin: A London Dry gin works best here. The juniper and citrus botanicals complement the blackberry really well. A floral gin also works beautifully if you want something softer. For more ideas, browse my gin cocktail recipes.
- Blackberry simple syrup: Where the color and fruit flavor comes from. My homemade blackberry syrup is quick to make and keeps in the fridge for two weeks.
- Fresh lemon juice: The sour element
- Egg white: Creates the silky foam on top. Half an egg white per drink. For a vegan version swap for half an ounce of unsalted aquafaba.
Method
- Chill a coupe glass in the freezer or fill it with ice while you make the drink.
- Add the gin, blackberry syrup, lemon juice, and egg white to a cocktail shaker without ice. Shake hard for 15 seconds.
- Add a generous handful of ice and shake again for 15 seconds until well chilled. Tip the ice from the coupe glass and strain the cocktail in.
- Garnish with fresh blackberries on a skewer.
Tips
- Dry shake first. Shaking without ice before adding ice is essential for building foam. The egg white needs that initial agitation to emulsify properly.
- Shake hard with ice. After the dry shake, really go for it. A good 15-20 seconds of vigorous shaking gets the drink properly cold and diluted.
- Strain through a fine-mesh strainer. If you want an extra-smooth foam with no ice chips, double-strain through a fine-mesh strainer as you pour.
- No egg white? No problem. The drink still tastes great without it. You’ll lose the foam, but the flavor is the same.
- Freeze-dried blackberry powder is optional but fun. It makes a beautiful purple rim that matches the drink. Mix it with a little sugar if you want it sweeter.
Tips
- Try other berries. The same method works beautifully with blueberry syrup, raspberry syrup, or cherry syrup.
- The dry shake is what creates the foam. Shaking with ice straight away dilutes the egg white before it can emulsify properly.
- Make the syrup ahead. The blackberry syrup needs to be completely cool before using. It keeps in the fridge for two weeks.
- Strain fast. The froth settles quickly so get it into the glass straight after shaking.
More gin sours
- Blackberry Whiskey Sour – the whiskey version with fresh muddled blackberries
- Raspberry Gin Sour – bright and fruity with raspberry syrup
- Blueberry Gin Sour – deep purple and rich
- Cherry Gin Sour – another great berry gin sour
Blackberry Gin Sour
Ingredients
- 2 oz gin London dry or floral gin
- 3/4 oz lemon juice fresh
- 3/4 oz blackberry simple syrup
- 1 egg white optional, for foam
- Ice for shaking
Instructions
- Chill a coupe glass in the freezer or fill with ice while you make the drink.
- Add the gin, blackberry syrup, lemon juice, and egg white to a cocktail shaker without ice.
- Shake hard for 15 seconds – this is the dry shake that creates the foam.
- Add a generous handful of ice and shake again for 15 seconds until well chilled.
- Tip the ice from the coupe glass and strain the cocktail in.
- Garnish with fresh blackberries on a skewer.
Notes
- For a vegan version, substitute 1 oz unsalted aquafaba for the egg white.
- Blackberry simple syrup can be made ahead. Find the full recipe here.
