The nights are getting cooler, faster – I can feel it in the air! And so my blogger bff Alex and I decided to hold onto summer just a little bit longer with a Summer Berry Sour cocktail!
And – can you believe it – we even got a photograph enjoying it (definitely overdue given all the fun drink recipes we’ve created together)!
This cocktail, as my husband described it, is like a berry pie in drink form. It’s the perfect mix of sweet and sour. We combined all our favourite ingredients – strawberries, blackberries, rhubarb and haskap berries.
It’s made with Black Fox Haskap Gin, which has a balanced bitterness and bright berry flavour thanks to being infused with tea leaves, gentian root and haskap berry juice, then barrel-aged for two years.
Here’s how to whip one up:
Summer Berry Sour Cocktail Recipe
Yields 1 drink
You’ll Need:
- 1 oz Black Fox Haskap Gin
- 0.5 oz rhubarb simple syrup (see recipe below)
- 0.75 oz of fresh lemon juice (or more to taste)
- 4 blackberries, muddled
- 2 strawberries, muddled
- Egg white
- Ice
- Rhubarb ribbon, to garnish
Directions
In a cocktail tin, muddle blackberries and strawberries with lemon juice and gin. Double strain into a cocktail shaker, add egg white and shake twice, hard, without ice to emulsify the egg. Add ice, shake again and strain into a cocktail coupe.
Garnish with rhubarb ribbon and serve.
Rhubarb Simple Syrup
You’ll Need:
- 1/2 cup chopped rhubarb
- 1 cup water
- 1 cup sugar
Directions:
Boil equal parts sugar and water in a medium sauce pan until the sugar fully dissolves. Remove from heat and steep with the rhubarb for 20 minutes.
Allow it to cool, then strain out the rhubarb pieces.
The simple syrup can then be stored in your fridge for up to three weeks.
A big thank you to Black Fox Farm and Distillery for sending over some of their gin for me to try! And, if you’d like to see another way to use this haskap gin, my gf Alex is sharing how to make it into a Rhubarb Gin Sour.
Happy sipping!
Xo Holly (@chandeliers.and.champagne)
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