Bramble Recipe

Make syrup

If using house-made blackberry syrup, combine 6 fresh blackberries, 0.25 cup sugar, and 0.25 cup water in a small saucepan over medium heat. Gently mash berries and bring to a simmer. Stir until sugar dissolves, simmer 2 minutes, then remove from heat. Cool slightly and strain through a fine mesh to remove seeds. Reserve syrup and use 0.5 oz in place of simple syrup and crème de mûre as desired.

Muddle blackberries and simple syrup: In a mixing glass or cocktail shaker, place 3 fresh blackberries and 0.5 oz simple syrup (or 0.5 oz house-made blackberry syrup if using). Gently muddle 6–8 times until berries are broken down and syrup is infused with fruit. Do not over-muddle to avoid excessive seeds.

Add spirits and citrus: Add 2 oz Tanqueray gin and 0.75 oz fresh lemon juice to the mixing glass.

Shake with ice: Fill the shaker with ice (regular ice cubes) and shake vigorously for 12–15 seconds until well chilled (shaker should frost).

Prepare serving glass: Fill a double old-fashioned glass (or rocks glass) with crushed or cracked ice to the top.

Double strain and pour: Double strain the shaken mixture over the crushed ice to remove berry solids and seeds. Fill glass, leaving room on top for the blackberry liqueur drizzle.

Float the blackberry liqueur: Gently pour 0.5 oz crème de mûre (blackberry liqueur) over the back of a spoon onto the top of the drink so it slowly sinks and creates the signature 'bramble' streaks.

Garnish: Thread one fresh blackberry onto a cocktail pick, add a lemon wheel on the rim, and place a small eucalyptus sprig alongside (do not muddle the eucalyptus; use only for aroma). Clap the eucalyptus gently between your palms to release oils before placing.

Serve: Present with a short straw. Instruct the drinker to stir slightly if they want the liqueur fully integrated, or sip as layered for visual and flavor contrast.