Blackberry Bramble Recipe

Cook and strain (optional)

Place 6 oz fresh blackberries and 0.5 oz simple syrup into a small saucepan over medium heat. Stir gently until berries break down and release juices, about 3–4 minutes. Remove from heat and let cool slightly.

Transfer warm berry mixture to a fine-mesh strainer set over a bowl. Press with a spoon to extract purée, discarding seeds/skins. Stir in 0.25 tsp lemon juice to brighten flavor. Cool to room temperature before using. Yields about 1–1.25 oz purée; adjust to reach 1 oz used in cocktail.

If you haven't already, chill a rocks glass or double old-fashioned glass by filling with ice and setting aside.

In a cocktail shaker, combine 2 oz Towpath Barrel Aged Gin, 1 oz blackberry purée, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup.

Add ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the purée.

Discard ice from the chilled rocks glass and fill the glass with fresh crushed ice (about 1 cup).

Strain the shaken cocktail over the crushed ice. For a slightly textured finish, use a Hawthorne strainer; for a smoother pour, double strain through a fine mesh.

Optional: For a Bramble-style layered look, gently pour 0.25–0.5 oz more blackberry purée over the top so it sinks slightly into the crushed ice, creating a ripple of color.

Skewer 2–3 fresh blackberries on a toothpick or place them directly on the rim. Add a lemon wheel to the glass and tuck a mint sprig beside it, if using.

Serve with a short straw or stirrer. Recommend tasting and adjusting: add a splash more simple syrup if you prefer sweeter, or a touch more lemon if you prefer brighter acidity.