Sours · Gin · IBA official
Bramble
Gin and lemon on crushed ice, bleeding with blackberry liqueur
Gin, lemon and sugar shaken and poured over crushed ice, then drizzled with crème de mûre so it bleeds down through the glass. Tart and bright at first, growing jammier as the blackberry mixes in. A British modern classic for late summer.
- Glass
- Rocks glass
- Ice
- Crushed ice
- Technique
- Shaken · Strained
- Difficulty
- Advanced
- Time
- 4 min
- Strength
- ≈ 19% ABV
Ingredients
- 50 mlLondon dry gin1¾ oz
- 25 mlFresh lemon juice¾ oz
- 12.5 mlSimple syrup (1:1)½ oz
- 15 mlCrème de mûrefloat½ oz
- GarnishBlackberry + Lemon wheel
≈ 128 ml served · 1.9 standard drinks
Substitutes: Fresh lime juice can stand in for Fresh lemon juice. Rich demerara syrup (2:1) can stand in for Simple syrup (1:1).
Method
- 1
Add the gin, lemon juice and simple syrup to a shaker.
- 2
Fill with ice and shake for about 10 seconds.
- 3
Fill a rocks glass with crushed ice and strain the drink over it.
- 4
Slowly drizzle the crème de mûre over the top so it bleeds down through the ice.
- 5
Crown with a little more crushed ice and garnish with a blackberry and a lemon wheel.
History
Created by Dick Bradsell in 1984 at Fred's Club in Soho, London, inspired by childhood memories of blackberry picking on the Isle of Wight. It became one of the first modern British cocktails to be made around the world.
- Origin
- London, UK
- First recorded
- 1984
Bartender's notes
- Don't stir after adding the crème de mûre – the purple bleed through the ice is the signature look.
- Crème de cassis can stand in, though it tastes of blackcurrant rather than blackberry.
