Gin-Cassis Fizz - Gin, Lemon & Blackcurrant Collins Cocktail

The Gin-Cassis Fizz uses the familiar Collins structure of spirit, citrus, sweetness, and soda, then adds crème de cassis for dark berry flavor and a dramatic finish. Gin keeps the drink botanical, lemon supplies clean acidity, and club soda stretches everything into a crisp, easy-drinking highball.

What You'll Need

Ingredients

• Gin - provides the botanical backbone.
• Lemon juice - supplies the fresh acidity that keeps the drink bright.
• Simple syrup - balances the lemon without adding extra flavor.
• Club soda - lengthens the cocktail and adds carbonation.
• Crème de cassis - contributes concentrated blackcurrant sweetness, color, and fruit depth.

No crème de cassis? A blackcurrant syrup can mimic the fruit note, though the drink will be lower in alcohol. Chambord works as a raspberry-forward variation rather than a direct substitute.

Equipment

• Cocktail shaker
• Jigger
• Strainer
• Collins glass
• Bar spoon

Why the Cassis Works

A Collins already has enough acidity and dilution to handle a small measure of rich fruit liqueur. Adding the cassis at the end keeps its aroma and color distinct, while the lemon and soda prevent the blackcurrant sweetness from making the drink heavy.

Substitutions & Variations

• Use vodka for a cleaner, less botanical version.
• Replace simple syrup with honey syrup for a rounder finish.
• Use sparkling water in place of club soda if that is what you keep at home.
• Add the cassis before the soda for a more uniform flavor and color.
• Garnish with lemon, blackberries, or a small mint sprig.

Helpful Tips

• Use fresh lemon juice because the short ingredient list leaves nowhere for dull citrus to hide.
• Shake only the gin, lemon, and syrup; add soda after straining.
• Use fresh ice in the Collins glass for cleaner dilution.
• Pour the club soda gently so you preserve carbonation.
• Drizzle the cassis last if you want a visible gradient.
• For batching, pre-mix gin, lemon, and syrup, then add soda and cassis to each glass when serving.