I am slightly obsessed with Fizzes and Sours — cocktails that have egg whites that create a silky texture and a beautiful foam on top.  The method for making these is a DRY SHAKE followed by adding ice and then re-shaking.  You have to keep a tight hold on your shaker, because the pressure build-up can blow the top!

INGREDIENTS makes 2 drinks

2  6 oz. containers of blackberries (slightly more than 2 cups)
1 1/2 tbsp. sugar (or honey)
1 1/2 tbsp. fresh lemon juice


2 oz (1/4 cup)  blackberry syrup

2 1/2 oz gin
1 large egg white
1 oz. (1 tbsp.) half-and-half

2 oz (1/4 cup) chilled club soda


Make blackberry syrup: Place berries and sugar or honey in a saucepan over medium heat. Mash berries lightly with fork, stirring occasionally, and mashing more as they soften to release juices. Cook for about 15 minutes, then pour through a fine-mesh sieve. Press with back of spoon to extract as much juice as possible.  Discard solids. Let cool completely, then mix in lemon juice.

For each cocktail, mix 1/2 of the syrup (about 1/4 cup), 2 1/2 oz. gin, 1 oz. half-and-half, and 1 egg white in a cocktail shaker.  Shake vigorously. Add ice to shaker, then shake again.  Hold the top on!  Strain into a rocks glass and top with chilled club soda.  Go slowly, because the egg white foam will rise with the addition of the soda.

I’d love to know what you think!

May your days be truly delicious and satisfying!

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