Photo by Chelsie Jangord
Blackberry Cream Soda
by Chelsie Jangord
Ingredients
- 1 shot of Blackberry Simple Syrup*
- 1 shot of Gin
- Topochico or Soda Water
- 1 big dollop of Marshmallow Fluff**
Preparation
- Fill a glass with ice.
- Pour in 1 shot of blackberry simple syrup and shot of gin, stir.
- Fill the rest of the way with soda and top with a dollop of marshmallow fluff.
Additional Notes
*Blackberry Simple Syrup
Ingredients
- 1 pint of blackberries
- 1 cup water
- 1 cup sugar
Preparation
- Puree a pint of blackberries in a blender.
- Combine in a pot with 1 cup water and 1 cup sugar.
- Stir and bring to a boil, then reduce heat to a simmer.
- Once the liquid thickens and resembles syrup, remove from heat and strain to remove seeds.
- Let cool.
**Marshmallow Fluff
Ingredients
- 1 10 oz. bag of Dandies Mini Marshmallows
- Liquid from 1 can of Chickpeas
- 1 tsp. Coconut Oil
Preparation
- In a stand mixer whip aquafaba until fluffy peaks form in the meringue.
- Meanwhile in a microwave safe bowl combine coconut oil and marshmallows.
- In 30 second intervals, giving a quick stir between each, microwave until marshmallows have fully melted.
- Add marshmallow mixture into the stand mixer with the meringue and whip together until smooth.
- Store in an air tight container in the fridge for up to 5 days.
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