Che Fica Recipe

Cook syrup

Combine fresh blackberries, granulated sugar, and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve sugar. Smash berries lightly with a spoon to release juices as it heats (about 5 minutes).

Once simmering and sugar is dissolved, reduce heat to low and simmer 3–4 more minutes until the mixture is slightly thickened.

Remove saucepan from heat. Stir in lemon zest and add the packed mint leaves to the hot syrup, pressing lightly with a spoon to release the mint oils. Let steep for 10 minutes off heat.

Strain syrup through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool syrup to room temperature, then refrigerate until chilled. Yields about 3/4 cup.

Fill a cocktail shaker halfway with ice.

Add 2 tablespoons (approx. 1 oz) of chilled blackberry-mint syrup, 1 oz fresh lemon juice, and 1.5 oz dry gin to the shaker.

Shake vigorously for 10–12 seconds until well chilled (the shaker will frost).

Fill a highball or rocks glass with fresh ice (about 1 cup). Strain the shaken mixture over the ice.

Top with 2 oz sparkling water and gently stir once to combine.

Garnish with 3 fresh blackberries skewered or dropped into the glass, a sprig of mint gently slapped to release aroma, and a lemon wheel on the rim.

Serve immediately. Optionally, adjust sweetness with additional syrup (1 tsp at a time) or brightness with extra lemon juice.