This week kicked off the annual Eat Local Week at the Downtown Farmers Market. I’m admittedly a sucker for local food items and really believe in the importance of eating locally produced food as often as possible. So, this year, I thought it would be fun to participate. And I knew exactly where I was going to start: a Blackberry Gin Fizz cocktail.
Eat Local Week has a few different challenge levels, from DIY to Hardcore. Since this is my first time participating in the challenge, I figured I’d ease into it by staying on the more DIY side by simply utilizing local products in as many recipes throughout the week as I could. First up, a Blackberry Gin Fizz recipe using two new local products I recently discovered at the Made In Utah Festival a couple weeks back: Fizzbloom Ginger Syrup and Oomaw Gin.
I whipped up this cocktail yesterday after work because sometimes you just need a cocktail on a Monday evening. I had picked up some blackberries at Urban Farm & Feed over the weekend, which I thought would make for a pretty perfect late-summer flavor combination.
Blackberry Gin Fizz Cocktail
- 4-5 blackberries
- 1 ounce Fizzbloom Ginger Syrup
- 1.5 ounces Oomaw Gin
- Club soda
Add the blackberries and ginger syrup to a glass and muddle them together until the blackberries are sufficiently smashed. Then fill the glass with ice, add the shot of gin, and top it with club soda.
I love cocktails you can build in the glass because they just feel so much easier to make. And let’s face it, I’m rarely motivated enough to whip out the cocktail shaker on a weeknight. I’m also excited to try this new gin with the peach mint shrub I made a few weeks ago.
Be sure to follow me on Instagram to see the other local recipes I make this week.