The Blackberry Gin Fizz is the perfect drink for late summer when blackberries are in season! moment Something bright, cold, and barely sweet instead of another warm-weather sugar bomb. Blackberries and lemon do the heavy lifting, gin and soda do the rest, and the whole thing comes together in under five minutes.
This Blackberry Gin Fizz recipe keeps the classic fizz structure of spirit, citrus, sugar, and soda, but leans into muddled blackberries and blackberry liqueur for a fruitier, deeper drink. Built the right way, it holds its sparkle right through the last sip.
Ingredients You’ll Need
- Gin (We use Sing Gin here!)
- Blackberry liqueur (crème de mûre works well)
- Fresh lemon juice
- Simple syrup
- Fresh blackberries
- Soda water
- Garnish: a blackberry and a small lavender sprig
Full measurements are in the recipe card below.
How to Build It
Muddle the blackberries with the simple syrup and lemon juice directly in your serving glass rather than a shaker. This keeps the fruit pulp and juice in the finished drink instead of straining it out, which is where a lot of the flavour lives. Add the gin and blackberry liqueur over ice, stir briefly to combine, then top slowly with soda water. Stir once, gently, just to lift the drink without knocking the carbonation out.
Common Mistakes and How to Avoid Them
Stirring too hard after adding soda. This is the single biggest reason home fizzes go flat fast. One gentle stir to combine is enough. Vigorous stirring or shaking after the soda goes in forces the CO2 straight out.
Muddling the blackberries too hard. Fifteen seconds of gentle pressure releases the juice you need. Overworking the berries pulls bitterness from the seeds.
Using ice straight from the freezer. Cloudy ice made from tap water traps air, and that trapped air gives CO2 more surfaces to escape from once the soda hits it. Clear ice, or at least well-rinsed cubes, holds the fizz noticeably longer.
Tips for a Better Fizz
Use a flute or a tall Collins glass rather than a rocks glass. The narrower shape holds carbonation longer and shows off the colour once the blackberries bleed into the drink. If you want a drier finish, cut the simple syrup by half and let the blackberry liqueur carry the sweetness on its own.
Frequently Asked Questions
Can I use a different gin? Yes, most London Dry or classic-style gins work here. The blackberry and lemon will carry the drink either way.
What can I use instead of blackberry liqueur? Crème de cassis (blackcurrant) is the closest substitute, though it shifts the flavour slightly toward blackcurrant rather than blackberry.
Can I make this in a big batch? Muddle and build individually. Soda water loses its fizz fast once mixed, so batching only the gin, liqueur, and lemon juice ahead of time works better than batching the whole drink.
If you’d rather have someone else do the shaking, our London Cocktail Tours route through some of the city’s best gin bars, no muddling required!
For more gin fizzes, try the Gin Fizz, the Bramble, or the Blackberry Fig Fizz for a late-summer variation.
Here is the Recipe
Blackberry Gin Fizz
Ingredients
- 35 ml Sing Gin
- 15 ml fresh lemon juice
- 10 ml sugar syrup
- 3 or 4 blackberries
- Soda water
Instructions
- Place blackberries in a flute glass with sugar syrup and lemon juice.
- Muddle together for 15 seconds.
- Add cubed ice and gin.
- Top with soda water and stir.
- Garnish with a blackberry and lavender sprig.