Combine blackcurrants or frozen blackberries, sugar and 1/2 cup water in a small saucepan over medium heat. Bring to a gentle simmer and stir until sugar dissolves. Simmer 6–8 minutes until fruit breaks down and mixture thickens slightly.

Strain

Remove from heat and let cool for 5 minutes. Press mixture through a fine mesh sieve into a container, pressing solids to extract juice. Discard solids. Chill. Syrup will keep refrigerated for up to 2 weeks.

House-made rosemary-peach syrup (prepare ahead)

Cook or steep

Combine chopped peaches, sugar and 1 cup water in a saucepan. Bring to a simmer and cook 8–10 minutes until peaches soften and sugar dissolves. Remove from heat, add rosemary sprigs and steep 15–20 minutes to infuse. If making a shrub, stir in 1 tablespoon apple cider vinegar after removing from heat.

Blend & strain

After steeping, remove rosemary sprigs, blend the peach mixture briefly to homogenize, then strain through a fine mesh sieve. Press solids to extract syrup. Chill. Keeps refrigerated for up to 7 days.

Cocktail assembly

Chill glass

If desired, chill a rocks glass or coupe by filling with ice and setting aside while you build the cocktail.

Combine

In a cocktail shaker, add 2 oz Gordon's Peppercorn Bandido gin, 0.5 oz bramble-style crème de cassis syrup, 0.5 oz house rosemary-peach syrup (or 0.5 oz peach puree + 0.5 oz rosemary simple), 0.5 oz simple syrup and 0.75 oz fresh lemon juice.

Shake

Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain & serve

Discard ice from the chilled glass (if used). Double-strain the cocktail into the glass over fresh ice (or serve up in a chilled coupe).

Garnish

Garnish with a fresh rosemary sprig (lightly slap the sprig between your hands first to release oils) and a dehydrated or fresh peach slice on the rim.

Serve

Serve immediately. Note: adjust sweetness by increasing or decreasing the bramble syrup or simple syrup by 0.25 oz increments to taste.