Bohemian Rhapsody Recipe

Prepare fruit (if using fresh blackberries)

If using fresh blackberries rather than store-bought purée, place 6–8 ripe blackberries in a mixing glass and muddle gently until broken down into a loose purée. Strain through a fine sieve if you prefer a smooth liquid; otherwise leave some seeds and texture.

Dry shake (if using egg white)

Add gin, elderflower liqueur, lemon juice, blackberry purée (or muddled berries), crème de cassis, simple syrup, egg white (if using), and 1–2 dashes of Angostura bitters to a cocktail shaker (without ice). Vigorously shake for 12–15 seconds to emulsify the egg white and incorporate air, producing a silky foam.

Wet shake

Add a handful of ice to the shaker (about 4–6 large cubes ≈ 1 cup). Shake vigorously for 12–15 seconds to chill and properly dilute the drink.

Double strain and serve

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and blackberry solids. If you did not use egg white, you can skip the dry shake step but still shake with ice and strain.

Finish with bitters

Add one or two small drops of Angostura bitters to the foam (if present) and, using a toothpick, drag gently to create a simple design or let it sink for aroma. If no foam is present, gently float the bitters on top.

Skewer two fresh blackberries on a short cocktail pick and rest across the rim of the glass, or place them neatly on the foam. Add a lemon twist over the glass to express oils, then drop the twist into the drink or hook it on the rim.

Optionally, float a small edible flower on the foam for a dramatic, Bohemian presentation. Serve immediately.