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

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.
Author:
Recipe Type: Drinks
Serves: 4½ cups of berries
Ingredients
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:
  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
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