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Bramble

Bramble
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 1

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.

By Jack Wakelin

Shopping list

Ingredients

To make the sugar syrup

To make the cocktail

Recipe tips

Method

  1. 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.

  2. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.

  3. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything.

  4. 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.

  5. 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.