Winter Bramble Cocktail
A spin on a classic gin sour, The Bramble was reinvented in the 1980s by legendary London bar manager Dick Bradsell at Fred’s Club in Soho by adding a drizzle of blackberry liqueur to the top. It left a pretty purple trail through the gin cocktail.
Ingredients
Ingredients:
- 50ml sloe gin
- 1 tbsp fresh lemon juice
- 1 tbsp bay & star anise syrup
- ½ tbsp crème de mûre or blackberry liqueur
- ¼ tsp ground cinnamon
- 1 tsp golden granulated sugar
- 3-4 blackberries
- Crushed ice
For the bay & star anise syrup:
- 250ml water
- 250ml granulated sugar
- 2 star anise
- 5 fresh bay leaves
To serve (optional):
- Orange slice,
- 1-2 fresh bay leaves
- 1-2 blackberries or red or blackcurrants
- Lemon or orange twist
Instructions
Method:
- First make the bay and star anise syrup. Place the sugar and water in a pan over a medium heat and stir until the sugar has dissolved. Add the bay leaves and star anise and bring slowly to the boil. When the syrup begins to boil, reduce the heat and simmer for 5 - 10 minutes until the syrup has begun to thicken slightly.Turn off the heat and put the pan to one side, allowing the bay leaves and star anise to continue steeping in the liquid until it has cooled.Strain the syrup into a sterilised glass jar or bottle. This can be stored in the fridge until ready to use.In a cup or cocktail shaker, mix the gin with the syrup. In a blender- crush some ice - enough to fill each glass.
To assemble the cocktail:
- Muddle 3 blackberries with the ground cinnamon and sugar at the bottom of a small tumbler glass. Place the orange slice and a bay leaf into the glass pressing them against the side. Fill the glass with the crushed ice. Pour over the blended gin. Pour over the crème de mûre.Decorate with a twist of citrus, 1-2 blackberries and a bay leaf or two