The Bramble cocktail is the result of a legendary London-based cocktail guru named Dick Bradsell, who at the time of the drink's invention in the 1980s was working in Fred's Club in Soho, a venue that schooled many of the future stars of the London bar scene. The drinks was based on a signature Singapore Sling recipe, but with creme de mure replacing the traditional Benedictine and cherry brandy. The result is a simple formula: a gin sour and blackberry liqueur that feels at the same time earthy, fresh, and unexpected. To whip this drink up, we asked Kelsey Boyte from Happy Yolks to prep and photograph this recipe from The Curious Bartender for us. We're ready for happy hour now! Bring it on, winter!
1.5 oz Tanqueray gin
2/3 oz fresh lemon juice
.5 oz simple syrup (to make, bring one cup sugar and one cup water to a boil in a small saucepan; simmer until the sugar is dissolved. After approximately three minutes, remove from the heat and let cool completely. The syrup can be refrigerated in a glass jar for up to 1 month).
.5 oz creme de mure (blackberry liqueur)
Blackberries (or raspberries) to garnish
Build the first three ingredients over crushed ice in a chilled rocks glass, then pour the creme de mure over the top so that it bleeds down the ice. Garnish with two blackberries (or raspberries), a slice of lemon, and enjoy!
Note: if the drink is too sweet, try taking .5ml simple syrup out and replacing with an equal amount of extra lemon juice.