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Pickled-Berry Gin and Tonic

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  • Author: Debra Smith
  • Yield: 4 1/2 cups of berries 1x


These berries brighten a classic G&T, but they’re also great on their own, served alongside cheese and charcuterie.



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)


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
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