Bramble Cocktail

The Bramble is a modern classic. The story goes that it was created in 1984 by U.K. bartender Dick Bradsell. The feature of this enhanced gin sour is the crème de mûre, a blackberry liqueur. Though this liqueur is not a common bar ingredient, it is nice to have around for drinks such as this.

The drink recipe gets a little murky from there. Some recipes will suggest a London dry gin while others, the fruitier Plymouth Gin. Further, you will see recipes that use either lemon or lime juice. Dale DeGroff uses lime in the recipe published in Craft of the Cocktail and you will find many other recipes that use fresh lemon. You cannot go wrong with either of these options for either element as this drink is one of those that is ideal for adapting to your personal taste. If you use lemon juice use a lemon wheel for garnish.

FMM: These are nice summery drinks; definitely a sour. I would like a little more crème de mûre liqueur (blackberry liqueur) and a little less lime juice for more blackberry flavor and less sour. We made the recipe according to the recipe, minus the lime garnish (because I thought the drinks sour enough), then added 1/4 oz. crème de mûre more. I thought they seemed a little bit better. Brian thought they should have less gin and twice as much crème de mûre. We used our homemade blackberry liqueur which may not be as sweet or concentrated as purchased crème de mûre. We would make these again.
Try them using these proportions:
1 oz. gin, 1/2 oz. lime juice, 3/4 oz. simple syrup, and 2 oz. homemade blackberry liqueur.

1 1/2 oz gin
3/4 oz fresh lime juice
3/4 oz simple syrup
3/4 oz crème de mûre liqueur (homemade blackberry liqueur)
Lime wheel and raspberries for garnish

Pour the gin, simple syrup, and lime juice into a cocktail shaker filled with ice. Shake well.

Strain over crushed ice in a highball glass.

Drizzle the cremé de mûre on top and garnish with a lime slice and two raspberries.