Sunnier days are here, and with them comes a sunny-day-sipper of a drink. For this cocktail hour I’m diving into the world of modern-classic cocktails and sharing my take on the Bramble. If you fancy yourself as a bit of a gin-lover then this is going to be a must-try drink for Summer this year.
What is a Bramble?
Created in 1984 in London, by Dick Bradsell, the Bramble is a gin-based cocktail that is typically associated with Springtime. Bradsell came up with the cocktail whilst working in a bar in Soho, London and had a desire to create a drink that felt entirely British. He used only British ingredients and was inspired by his own childhood where he would go blackberry picking on the Isle of Wight. As for the drink itself, it’s made from gin, lemon juice, sugar syrup and crème de mûre and has a strong flavour of blackberries with a slight bitter lemon taste as well. Given its strong blackberry flavours, the Bramble was very aptly named after the bush that blackberries grow on (yep, you guessed it) the bramble bush. Anyway, enough history. Let’s get onto the cocktail, shall we?
Cocktail Shaker | Short, whisky glass | Cocktail stick (optional)
25ml lemon juice
15ml sugar syrup
15ml crème de mûre (I use Chambord)
Fruiss Sugar Syrup
Bombay Sapphire Gin
Fill your cocktail shaker two thirds of the way with ice cubes.
Add the gin, lemon juice and sugar syrup into the shaker & give it a good ‘ole shake up.
Fill your glass three quarters of the way with crushed ice & pour the mixed drink into your glass.
Drizzle the chambord over the top of the drink (it will naturally sink to the bottom).
Finish by placing your blackberry onto a cocktail stick and setting it onto the rim of the glass as a garnish.
(B)ramble on, baby!
Have you tried a bramble before? What did you think of it? Will it be a Summer staple drink for you? I, for one, can say that it’ll be a go-to of mine over the next few months! What cocktail recipe would you like to see next in cocktail hour? Let me know in the comments.
Liked this? Then you’re going to want to try out my French 75 recipe too.