Bramble
This classic cocktail, created by Dick Bradsell, puts a simple twist on a gin sour with crème de mûre, a blackberry liqueur, hence the name bramble.
Ingredients
To make the sugar syrup
- 100²µ/3½´Ç³ú caster sugar
- 50ml/2fl oz water
To make the cocktail
- 50ml/2fl oz gin
- 25ml/1fl oz freshly squeezed lemon juice
- handful ice, crushed
- 15ml/1 tbsp crème de mûre (blackberry liqueur)
- 1 fresh blackberry, to garnish
Method
For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything.
Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry.
Recipe Tips
Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
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