blackberry gin fizz

Look, guys. Its Saturday. I dont want to blow anyones cover or make you feel worse if you shivered out the week in an over-air-conditioned cubicle but I have to tell you: I think everyone is on vacation but us. I think theyre on beaches, building sandcastles, accumulating freckles, having lobster rolls for lunch and cherry pie and juicy peaches for dessert. I dont think theyre thinking about us at all. Ive already broken my please-dont-be-so-dull-as-to-discuss-the-weather-Deb rule once this week and I dont want to do it again, nevertheless, given the state of That Which Shall Not Be Named, I think its about time we stopped pretending that were actually going to be turning on our stoves until sometime in October.

With all that out of the way, may I offer you a drink? Its cold; the ice clinks against the side of a very full glass which, you know, is about the finest sound there is. Its the kind of fizzy that gently mists your face as you lean in for a sip, which would be annoying in, say, November but is exactly what I always hope for in July. Its magenta and seasonal and it has an old soul, something I kind of dig that in a drink. Shortly after I moved to NYC, I remember going to a bar with a friend of mine from college and she ordered a Sloe Gin Fizz. I looked at her like she had two heads. Is that an old man drink? I told her, with (clearly) all of the class I could muster. But she insisted that there was something grand inside that glass, something worth getting to know. I, of course, ignored her, and ordered my usual a gin-and-tonic.

If youre sitting there thinking, okay, sounds good but have no idea what youre talking about because I dont speak your goofy cocktail-ese, its cool: the drink category that goes by the name fizz are carbonated with water (club soda, seltzer or sparkling water) and something acidic/sour, like lemon or lime, often with a bit of sugar and ice. Sloe gin is a red liqueur flavored with a small fruit that is a plum relative called sloe berries; usually the gin is infused with them. But personally, I have little interest in infused cocktails. I dont buy lemon-flavored vodka, when Id rather put a real live actual wedge of lemon in a glass and I always preferred the cherry Cokes you could sometimes beg your parents to order for you in restaurants, with the slip of *totally natural* cherry juice in the bottom over the kind they eventually bottled. Man, I sound old.

This is where the blackberry gin fizz comes in, all of the fizzy gin but the fruit isnt infused; its just there. And yeah, its a bit fruitier than the classic, and its also a lot prettier. Its surprisingly tart and really refreshing and did I mention it was once a breakfast drink? What, you couldnt drink gin for breakfast? Could you eat blackberries? What about a blackberry spritzer, with lime juice and a little sparkling water? What if it was the liquid format of this totally-acceptable-for-breakfast cake? Right, then. I think you know what needs to be done.

One year ago: Whole Wheat Raspberry Ricotta Scones
Two years ago: Mango Slaw with Cashews and Mint
Three years ago: Light Brioche Burger Buns and Blueberry Boy Bait
Four years ago: Chopped Vegetable ,Watermelon and Feta Salad
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Blackberry Gin Fizz
Adapted from Bon Appetit

For 2 tall drinks

1/4 cup fresh blackberries
2 tablespoons sugar
1/2 cup (4 liquid ounces or just shy of 3 shots) gin
1/4 cup fresh lime juice (from two juicy limes)
Club soda
2 sprigs sweet basil or 2 thin lime wedges (for garnish)

Pure blackberries and sugar in a blender until as liquefied as possible. Strain pure through a fine-mesh sieve or tea strainer into two tall or collins-style glasses; discard seeds in sieve. Divide gin and lime juice between glasses and stir to combine. Add ice to glasses then top each with soda and a sprig of basil or wedge of lime. (Might need another quick stir to combine.) Share with someone you like.

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