These berries brighten a classic G&T, but they’re also great on their own, served alongside cheese and charcuterie.
By Debra Smith
Pickled-Berry Gin and Tonic
- Yield: 4 1/2 cups of berries 1x
Description
These berries brighten a classic G&T, but they’re also great on their own, served alongside cheese and charcuterie.
Ingredients
Scale
For the pickled, spiced berries:
- 8 black peppercorns
- 3 allspice berries
- 2 juniper berries
- One ½-inch piece of fresh ginger, thinly sliced
- 1 small bay leaf
- 2 cups red wine vinegar
- 2 cups water
- 6 Tablespoons sugar
- 3 Tablespoons kosher salt
- 1 shallot, quartered lengthwise
- 1 sprig fresh thyme
- 18-ounces fresh blackberries
For the Gin and Tonic
- 3 cubes of ice
- 1-ounce gin (we love Watershed Distillery’s Four Peel Gin)
- 5-ounces tonic
- pickled blackberries (more or less to your liking)
- 1–2 Tablespoons spiced liquid (to taste)
Instructions
For the berries:
- Lightly crush the peppercorns, allspice, juniper berries, ginger and bay leaf on a cutting board with the back of a cast iron pan (you can also use a mortar & pestle or place in a plastic zip-topped bag and give it a couple of good whacks with a rolling pin)
- Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and fresh thyme
- Bring to a boil, whisking to dissolve the sugar and salt; let the brine cool completely (you’ll cook the fruit if you don’t – not what you’re looking for here)
- Strain the brine into a large, clean measuring cup
- Divide the fresh berries evenly among clean jars and top with cooled brine
- Cover and refrigerate for at least 1 week before serving, 2 is even better
For the gin and tonic:
- Mix all ingredients together and serve
- Category: Drinks
