Raspberry Peach Bramble (& Peach Syrup)
Try this delicious fruity spin on the classic Bramble cocktail. Peach syrup and Crème de Framboise make for a delightful Peach Melba themed cocktail. Bonus - the peach syrup is great paired with water or lemonade
Servings: 1
Ingredients
For the Peach syrup (makes approx 180ml/ ⅔ cup)
- 100 ml/ 3 ½ fl oz Water
- 100 g/ ½ cup Granulated sugar (or caster)
- 1 Peach (approx 200g/ 7oz)
- 1 teaspoon Lemon juice
For the Raspberry Peach Bramble
- 30 ml/ 1 fl oz Lemon juice
- 15 ml/ ½ fl oz Peach syrup
- 45 ml/ 1 ½ fl oz Gin
- 2 teaspoon Crème de Framboise (raspberry liqueur)
- Crushed Ice
For Garnish
- Fresh peaches or raspberries
- Mint sprig
Instructions
Make the peach syrup
- Remove the stone from the peach and chop the flesh into small chunks (approx ½ cm)
- Put the water, sugar, chopped peach and lemon juice into a pan and cook over a moderate heat for 10-12 minutes until the peach is very soft
- Squash the soft peach using the back of a wooden spoon to extract the juice and set the pan aside to cool down for around 30 minutes
- Strain the liquid and fruit through a fine-meshed sieve, pushing down using the back of a spoon. Discard the pulp
- Optional: for a very clear liquid pass through filter paper or a nut bag
- Store in a sealed bottle in the fridge for up to 3 weeks. Shake gently before use
Make the Bramble
- Add 5 ice cubes to a cocktail shaker and pour in the lemon juice, syrup and gin. attach the top of the shaker and shake for 30 seconds
- Decant into a tumbler piled high with crushed ice
- Drizzle the Crème de Framboise over the drink and garnish with fresh peach or raspberries and a sprig of mint
Notes
The recipe makes around ⅔ cup of syrup - enough for approx 10 cocktails. It keeps for up to 3 weeks in the fridge but it can also be paired with water, sparkling water, lemonade or used in other cocktails.