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How to Make a Blackberry Basil Gin Smash
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SPONSORED in partnership with Prairie Organic Spirits
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If you’re all about fruity, refreshing cocktails, then this Blackberry Basil Gin Smash is all you! Made with sustainable Prairie Organic Gin, a zippy ginger-basil syrup, elderflower liqueur, and freshly muddled blackberries, it’s got spirit, sweetness, and a gorgeous purple hue. Without being overly sugary, the floral notes of the blackberries and elderflower blend beautifully with the punch of juniper from this award-winning gin and herby freshness from the basil. The best part is that this cocktail is just as easy to make for yourself as it is to batch for any gathering. Cheers!

We love that Prairie Organic Spirits is the first-ever and #1 organic spirits brand, with all of their organic corn grown on family farms in Minnesota. Want to get a taste of Prairie Organic at home? Order for delivery on Drizly here!

Recipe

Prep time 5mins
Cook time 5mins
Yield: Serves or Makes 1
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For the Cocktail:

ingredients

  • 11/2 ounces (3 tablespoons) Prairie Organic Gin
  • 1/4 cup blackberries, plus more for garnish
  • 3 fresh basil leaves, plus whole sprigs for garnish
  • 1 ounce (2 tablespoons) ginger-basil syrup, recipe below
  • 1 ounce (2 tablespoons) elderflower liqueur
  • 1 ounce (2 tablespoons) lemon juice
  • Ice, for serving
  • 2 ounces (4 tablespoons) soda water

For the Ginger-Basil Syrup:

ingredients

  • 1/2 cup granulated sugar
  • 2 sprigs fresh basil
  • 1 (2-inch) piece fresh ginger, thinly sliced

For the Cocktail:

Method

  • Step 1

    In a rocks glass, muddle the blackberries and basil leaves with the ginger-basil syrup until the berries have broken down into a coarse mash. Add the elderflower liqueur and lemon juice, followed by the Prairie Organic Gin. Fill the glass with ice, then stir to chill. Top with soda water. Garnish with more blackberries and a basil sprig, then serve.

For the Ginger-Basil Syrup:

Method

  • Step 1

    In a small saucepan, combine the sugar, basil, and ginger with ½ cup water. Bring to a simmer over medium-high heat and cook until the sugar has dissolved, 2 minutes. Remove from the heat and let cool completely, then strain, discarding solids. Keep in an airtight container in the refrigerator for up to 2 weeks.

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