Blackberry Lime Fizz and Earl Grey Infused Gin Cocktails

If you’re a Gin lover these two recipes will whisk you far away from the plain old Gin and Tonic. While they may take a few more minutes to make, we are sure you will agree that The Blackberry-Lime Gin Fizz and Earl Grey Infused Gin Cocktail will be your new favorite Spring cocktails! So plan ahead, get your ingredients together and try these out ASAP! Cheers!

Blackberry-Lime Gin Fizz

Boozy blackberries, gin, and a splash of gin come together to create a refreshing cocktail.



1 ounce blackberry simple syrup

1 ounce gin

6 ounces club soda

splash of lime


Blackberry Simple Syrup

1 cup blackberries (fresh or frozen)

1/2 cup granulated sugar

1/2 cup water


For the cocktail:

Add simple syrup, gin, and a splash of lime to a glass. Add ice and top with club soda. Give the mixture a stir and garnish with a wedge of lime.

For the simple syrup:

In a small pot, add blackberries, sugar, and water. Bring the mixture to a gentle boil. Mash the berries with a potato masher or a fork. Allow the mixture to boil for 5 minutes. Remove from the heat and cool to room temperature. Strain the mixture through a fine mesh sieve. Transfer the syrup to an airtight container and store in the refrigerator until ready to use.

Source Messy Baker Blog

Earl Grey Infused Gin Cocktail


1.5 oz simple syrup (see Notes for recipe)
1.5 oz lemon juice
3 oz Earl Grey infused gin (see Notes for recipe)
3 ice cubes (see Notes for recipe)
club soda (sodium free)
dried rose tea buds (optional, for garnish – We used THESE


In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
Add 3 ice cubes and top off the glass with club soda. Stir again.
If additional charmingness is desired for presentation, add an optional garnish of dried rose tea buds from Harrods in London and make sure to tell everyone where you got them.

• INFUSED GIN: add 2 tbsp loose leaf Earl Grey tea to 8oz Gin and it let set for 2 hours covered at room temperature. Filter into another container for use later. (We used Plymouth Gin and Flowery Earl Grey loose leaf tea from Harrods in London. If you use this same tea, make sure to tell everyone where you got it – everyone wants to hear that story again.)
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.
• ICE CUBES: chip pieces off an iceberg from your transatlantic ocean liner voyage and form into cube-like shapes, approximately 1 to 1.5 inches. Keep below 32°F (0°C) until ready to prepare this cocktail.

Source The Framed Table

Learn to make a Bombay Bramble HERE

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