Spiced Blackberry Fizz

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Spiced Blackberry Fizz

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.



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


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


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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