Sip on a Blackberry Peach Gin Smash. This bramble-style cocktail features fresh blackberries and peaches smashed with honey and fragrant gin. It’s like the farmers market in a glass.
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About this Blackberry Peach Gin Smash recipe
It has been entirely too long since I have been to a farm and picked fruit. Like, actually walked up to a tree and picked an apple. Or spent an hour on my knees picking berries. I don’t think I’ve made a trek out to a farm like that in forever. Having a garden is awesome, but it is no match for enjoying a farmer’s bounty right at the source. Fresh and succulent. Someone else’s hard work come to life.
Every summer, I think about the time my best friend’s mom took us to pick blueberries. Somewhere there’s a really cute picture of us, plus her sister and her pal, sitting in the back of their dad’s truck, surrounded by bushels of the most juicy berries I’ve ever eaten. It was just so delightful. I am longing to do something like that again.
This Blackberry Peach Gin Smash tastes a lot like that summer magic. Inspired by fruit I bought at the farmers market, I put together this muddled spin on the classic bramble cocktail, which is made with crème de mûre, a blackcurrant liqueur.
After biting into my first peach of the summer (so tender and bursting with summer) then the blackberries (each one a little sweet-tart explosion), I remembered this blackberry peach whiskey sour I made a few years back — so full of flavor and wonder — and dreamed up this botanical gin twist. I hope you love this peachy blackberry smash cocktail as much as I do!
Why you’ll love this recipe
- It tastes like the farmers market in a glass. It’s spectacular when shaken and served over crushed ice.
- Whether you get your blackberries, peaches and honey from a farm, the grocery or the farmers market, this cocktail is one to enjoy all summer long.
- Special enough to serve to dinner guests. This one’s perfect for small groups, like simple summer nights on the porch or a quick cookout.
Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Gin is the star of any gin smash. Go for something botanical and bright, like a London Dry Gin. Old Tom Gin and Plymouth Gin would also play nicely here.
In addition to the bright flavor of the gin, this cocktail incorporates muddled blackberries, puréed peaches and honey (local, if you can!), as well as crème de mure, a blackberry liqueur. You can substitute crème de cassis (blackcurrant liqueur) or Chambord (raspberry liqueur) if you like!
Best gin
DISCLOSURE: I received free product from Hendrick’s Gin as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Feast + West!
The good folks at Hendrick’s Gin sent me a bottle of their classic rose- and cucumber-infused gin, which inspired me to make this Blackberry Peach Gin Smash with a bottle of gin. The botanical notes really enhance the summer flavors from the blackberry and peaches.
I’m definitely a fan of the bottle they sent me, but there are lots of others to try. A London Dry gin is a safe bet.
Don’t miss Gin 101 where you can learn more about which bottles to buy.
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gin smash supplies
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Instructions
You can make this easy gin smash recipe in a few simple steps:
- Slice off a piece of peach for the garnish, and set it aside, then cut the rest into chunks. Blend the peach chunks with honey until smooth.
- In a shaker, muddle the blackberries.
- Add a bit of the peach purée, plus gin, lemon juice and crème de mûre. Toss in some ice and shake it up.
- Fill two rocks glasses * or mason jars with crushed ice, strain the cocktail over top, and spoon a little more fresh ice over the drink for visual effect.
Don’t have peaches and blackberries? The gin smash is forgiving! Use any fresh fruit you have. Berries especially are delicious.
Variations & substitutions
- Swap out the fruit. A gin smash would still be good without juicy blackberries and peaches. Try it with raspberries, apricot, blueberries or other seasonal fruit. You can also use a splash of fruity simple syrup like peach syrup.
- Swap out the spirit. This is basically a blackberry mojito with peaches and gin instead of rum. Add some fresh herbs like thyme or mint, if you like. It would also be good with bourbon.
- Make it lighter. Skip the crème de mûre if you like. Or add a splash of soda water to stretch the drink.
Tips & tricks
- Try to use ripe fruit. The riper the peach and blackberries, the sweeter and more flavorful your cocktail will be.
- Muddle gently, not aggressively. Press the sweet blackberries just enough to release their juices but try not to smash the seeds, which can make your drink bitter. A few firm twists with a muddler * will do the trick.
- Don’t skimp on the shake. Shake hard to properly mix and chill everything — this brings out the flavors and blends everything well.
FAQ
Yes! Store it in an airtight container in the fridge for up to 2 days, or freeze it in portions for later. Ice cube trays work really well for this.
Definitely. Skip the gin and use a zero-proof gin instead. For the crème de mûre, add a splash of blackberry syrup or blackberry lemonade.
You can swap it for blackberry liqueur, called crème de cassis, or another berry liqueur like Chambord. You could add a splash of simple syrup instead, if you want less alcohol and just a hint of sweetness.
More summer gin cocktails
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Peach Blackberry Gin Smash
ingredients
- 1 medium peach peeled, pitted and halved
- 2 tablespoons honey
- 8 blackberries fresh, plus more for garnish
- 3 ounces London dry gin
- 1 ounce lemon juice
- 0.5 ounce crème de mûre or crème de cassis
- ice crushed
instructions
- Cut a slice of the peach for garnishes and set aside. Cut the rest into chunks.
- In a blender, puree peach chunks and honey, until smooth.
- In a cocktail shaker *, muddle blackberries.
- Top with 3 ounces peach purée, gin, lemon juice and crème de mûre. Add a few ice cubes. Shake vigorously.
- Fill 2 rocks glasses * with crushed ice, then strain cocktail over top. Top with more crushed ice.
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