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Spiced Blackberry Fizz
Shrubs—a combo of vinegar, sugar and fruit—were popular in colonial days as a preservation technique, but they are having a resurgence as a way to balance flavors in cocktails and mocktails.
Photo courtesy of Commons Club
Servings
1
1
Menu Part
- beverage
Main Ingredient
- Berries
Christy Bradley
Commons Club at Virgin Hotel
New Orleans
At the Commons Club in New Orleans’ Virgin Hotel, Christy Bradley is the “spirit guide.” Her job includes crafting house-made shrubs—a combo of vinegar, sugar and fruit. The ingredient was popular in colonial days as a preservation technique, but shrubs are having a resurgence as a way to balance flavors in cocktails and mocktails. Warm winter spices including star anise, cinnamon and allspice add more flavor notes and non-alcoholic ginger beer adds fizz.
Ingredients
Spiced Blackberry Shrub
1 cup blackberries
1 cup sugar
Ground cinnamon, to taste
Ground allspice, to taste
Ground nutmeg, to taste
Star anise, to taste
1 cup apple cider vinegar
Ginger Syrup
4 qt. water
4 qt. sugar
5 large slices peeled gingerroot
Mocktail
1½ oz. ginger beer
1 oz. soda water
1 oz. egg white
1 oz. ginger syrup
1 oz. spiced blackberry shrub
1½ oz. fresh lime juice
Blackberry, for garnish
Steps
1. For shrub, in large jar with lid, combine blackberries, sugar and spices; stir or shake to blend. Allow ingredients to stand overnight at room temperature.
2. Stir vinegar into blackberry mixture; let stand overnight at room temperature. The next day, pour mixture through chinois or fine sieve to remove seeds; reserve strained liquid, which is the shrub.
3. For ginger syrup, in large saucepan over high heat, bring water to a boil. Stir in sugar until dissolved. Add ginger and allow to steep 1 hour.
4. Into chilled, tall glass, pour ginger beer and soda water. In cocktail shaker, shake egg white vigorously for 1 minute. Add ginger syrup, blackberry shrub and lime juice. Fill shaker with ice and shake vigorously 1 minute more.
5. Slowly strain mixture into chilled glass with ginger beer and soda water so it fizzes up. Garnish with a blackberry.
Photo courtesy of Commons Club
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