Blackberry Bramble Cocktail
This spiced blackberry bramble cocktail recipe is a simple yet stylish twist on the classic for the cooler months. Teeming with tart fruit and cinnamon spice this winter bramble is one revamp you don't want to miss out on.
Servings: 1 Drink
Calories: 108kcal
Ingredients
For the Cinnamon & Star Anise Syrup (makes enough for 10-12 drinks)
- 15 cm Cinnamon Stick
- 75 g/ 3 oz Demerara sugar
- 75 ml/ 5 tbsp Water
- 1 Star Anise
For the Winter Bramble Cocktail
- 30 ml/ 1 fl oz Gin (I used Gutsy Monkey)
- 5 ml/ 1 tsp Crème de mûre
- 7 ½ ml/ 1 ½ tsp Spiced Syrup (see above)
- 10 ml/ 2 tsp Lemon juice
- 1 Blackberry
To garnish: Lemon twist, fresh blackberries & a Cinnamon stick
For the Cinnamon Spiced Roast Plum Gin and Tonic
- 1 Plum
- 1 teaspoon Honey
- 2 teaspoon Hot water
- Pinch ground cinnamon
- 30 ml/ 1 fl oz Gin (Gutsy Monkey is a great choice)
- 90 ml/ 3 fl oz Indian Tonic water
- 1 Cinnamon stick (approx 4 cm)
- 1 Star anise
- 5 Allspice berries
Raspberry Mint & Hazelnut Pink Gin & Tonic
- 30 ml/ 1 fl oz Pink Gin (Blushing Monkey is ideal)
- 90 ml/ 3 fl oz Indian Tonic water
- 5 Blanched hazelnuts
- 5 Fresh raspberries
- 2 Fresh mint sprigs
Grapefruit, Basil & Black Pepper Gin & Tonic
- 30 ml/ 1 fl oz Gin (Dancing Dragontail is a wonderful option here)
- 90 ml/ 3 fl oz Indian Tonic water
- Pink/ Red grapefruit
- 5-6 Basil leaves
- 6 Black peppercorns
- Ground black pepper (optional)
Instructions
Make the Syrup
- Snap the cinnamon stick in half and then break up into rough pieces using a pestle and mortar
- Put the sugar, water and cinnamon into a small saucepan and heat gently until the sugar dissolves. Bring up to simmering point, then take off the heat
- Add the star anise and set aside for 2 hours to cool and infuse
- Strain through muslin and decant into a screwtop bottle. Keep in the fridge for up to 1 month
Make the Winter Bramble Cocktail
- In a glass jug muddle 1 blackberry with the gin, Crème de mûre, lemon juice and syrup until broken down
- Add ice and stir for 30-40 seconds then double strain the drink into a glass filled with crushed ice
- Garnish with a lemon twist, fresh blackberry and a cinnamon stick
- Serve immediately
For the Cinnamon Spiced Roast Plum Gin and Tonic
- Cut the plum in half, remove the stone and slice each half into 4 wedges. Lay on a small roasting tin lined with parchment. Mix the honey and water together and pour over the plums. Toss to coat then sprinkle the ground cinnamon over the plums, cover with foil and roast for 20 minutes in a preheated oven (150C/ 300F/ GM2)
- After 20 minutes, remove the foil and gently turn the plums. Roast for a further 20 minutes (uncovered), then set aside to cool
- When ready to serve, put the cinnamon stick, allspice and star anise into a dry frying pan and heat until the spices begin to release their aroma. Remove from the pan to prevent them from burning
- Fill a glass with ice, pour the gin over and top with tonic water
- Garnish with 4-6 pieces of roasted plum (lift carefully off the parchment with a blunt knife) and the toasted spices and serve immediately
Raspberry Mint & Hazelnut Pink Gin & Tonic
- Begin by toasting the hazelnuts in a dry pan. Remove from the pan once coloured, to prevent them from burning
- Put a handful of ice into a Copa glass and pour the gin over it. Add the tonic water and garnish with the toasted hazelnuts, raspberries and a few sprigs fresh mint, then serve immediately
Grapefruit, Basil & Black Pepper Gin & Tonic
- Cut a slice of grapefruit ½ cm thick and then cut in half. Chop one of these halves into 5-6 wedges and drop a couple of these wedges into the bottom of a glass, then top with ice
- Pour the gin & tonic into the glass, then garnish with the remaining grapefruit wedges, the basil leaves and the peppercorns
- To boost the black pepper notes, grind a little extra over the top of the drink if desired and serve straight away
Notes
Expert Tips
- The spiced syrup can be made in advance and kept in the fridge
- If you don't have the gin I suggest then opt for one that has an underlying profile of spice rather than a citrussy, floral or herbaceous edge to it
- Avoid using flavoured gins (e.g. blackberry gin). Such gins can often be on the sweeter side and they will upskittle the balance of flavours in this drink
- Use plenty of ice when making this winter bramble cocktail. It's necessary both when stirring the ingredients together (use ice cubes) and when serving (use crushed ice)
- If possible chill your serving glass for 15 minutes to ensure the drink is chilled to the bone (so to speak) and to slow down the rate at which the crushed ice melts in the glass
- If you do not own a glass jug use a glass jar instead
- Adjust the level of syrup used in this drink to suit your own taste - it's sweet enough for me, but if you prefer it a little sweeter that's fine
- Any blackberry liqueur can be used in the place of Crème de Mûre. If you struggle to find any, try using raspberry liqueur. Just avoid Crème de cassis as the blackcurrant flavour can be a little over-powering in this drink
Nutrition
Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 5mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg
