Olly Smith’s bramble cocktail recipe

A divine drink elevating the blackberry to its brambly zenith.

Matt Russell

ICE Crushed
GARNISH Blackberries and lemon slice
EQUIPMENT Long bar spoon

45ml gin
30ml freshly squeezed lemon juice
15ml simple syrup (see tip or use shop-bought)
15ml crème de mûre

  1. Fill a glass two-thirds with crushed ice. Add all the ingredients except the crème de mûre.
  2. Stir gently to combine. Cap with more crushed ice and gently drizzle over the crème de mûre so it seeps down through the ice.
  3. Garnish with a blackberry or two and a slice of lemon.

TIP You can buy simple syrup, but it’s also very easy to make at home. Simple syrup uses a basic 1:1 ratio of sugar and water. Add 150g caster sugar and 150ml water to a pan and stir well. Heat gently to a simmer (do not boil) and keep stirring until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month.