Glassware: Highball, Rocks Method: Build Ingredients 2 oz. Light Rum…
When you first hear the name “Bramble” in reference to a cocktail, you might imagine that it is a Prohibition-era drink similar to a cobbler or other similar-sounding cocktail. The Bramble is actually a much more modern cocktail, but it is a classic nonetheless. It was invented in 1984 by a British bartender named Dick Bradsell, a twist on a gin sour that includes crème de mûre, a blackberry liqueur. The crème de mûre isn’t exactly a common bar ingredient, but it is a very delicious one and this drink alone is a good reason to have it on hand. It lasts much longer than fresh blackberries do, after all, so you can enjoy Brambles all year round.
Some variations of this recipe use lemon and some use lime. I prefer to use lemon because it gives the drink a bit of a lighter citrus flavor, where the lime can be too acidic. People have different preferences when it comes to what type of gin to use in this cocktail, as well. Any good gin is going to produce a drinkable cocktail, so feel free to experiment with your favorite brands. Plymouth gives the drink a great texture, but I’ve been enjoying my brambles with more herbacious gins, like the Botanist, lately because they give the drink a greater depth of flavor and the sweetness of the blackberry liquer stands out a bit more.
Glassware: Old Fashioned
2 oz gin
3/4 oz lemon juice
1/2 oz simple syrup
1/2 oz crème de mûre
Shake gin, lemon juice and simple syrup with ice until cold. Strain into an old fashioned glass filled with crushed ice. Drizzle crème de mûre over the top and serve.