Pickled-Berry Gin and Tonic

Pickled-Berry Gin and Tonic Pickled-Berry Gin and Tonic

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled-Berry Gin and Tonic


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Debra Smith
  • 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)
  • 12 Tablespoons spiced liquid (to taste)

Instructions

For the berries:

  1. 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)
  2. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and fresh thyme
  3. 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)
  4. Strain the brine into a large, clean measuring cup
  5. Divide the fresh berries evenly among clean jars and top with cooled brine
  6. Cover and refrigerate for at least 1 week before serving, 2 is even better

For the gin and tonic:

  1. Mix all ingredients together and serve
  • Category: Drinks
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post
Sindhi Pakwan

Sindhi Pakwan

Next Post
Buttermilk Potato Bread

Buttermilk Potato Bread