BERRY REFRESHING
For a celebratory sipper, this bramble cocktail hits the spot
Bramble cocktail
FOURTH OF JULY
I developed this recipe at that particular time of the year in New England where the weather is warmer, but only just, and it's raining all the time.
This lightly sweet, fruity cocktail is a delightful mix of gin, fresh lemon juice and blackberry liqueur. Similar to other bright, refreshing cocktails, like the mint julep or the French martini, it makes daily sunshine seem closer than ever. It also happens to be a festive addition to your Fourth of July spread!
Why you'll love it
Tune it to your tastes: If you want extra blackberry flavor, muddle fresh berries into the drink. If you'd prefer to let the gin shine, a simple drizzle of blackberry liqueur adds well-balanced flavor and sweetness on its own.
It has a perfect balance: Blackberries and lemon complement gin perfectly for a cocktail that's bursting with refreshing flavor.
Bramble cocktail
Servings: 1
Ingredients
■ Ice, preferably crushed
■ 2 to 3 fresh blackberries (optional)
■ 2 ounces dry gin
■ 1 ounce freshly squeezed lemon juice (1 medium lemon)
■ ½ ounce simple syrup
■ ½ ounce blackberry liqueur, such as crème de mûre
■ 1 to 2 fresh blackberries, for garnish
■ Lemon slice, for garnish
Directions
Fill a lowball or old-fashioned glass with ice.
If you'd like to incorporate blackberries into the cocktail, place two to three fresh blackberries in a cocktail shaker. Gently muddle with a muddler or bar spoon until the berries are crushed and release their juices.
Add gin, lemon juice and simple syrup. Fill the shaker halfway with ice. seal the shaker and shake vigorously until the outside of the shaker is frosty, about 30 seconds.
Pour through a strainer into the glass. drizzle blackberry liqueur over the top of the cocktail. Garnish with 1 or 2 blackberries and a lemon slice.
Substitution: If you don't have crème de mûre, you can substitute Chambord, which is a black raspberry liqueur, if desired.
Andrea Rivera Wawrzyn is a food editor for TheKitchn.com. submit any comments or questions to editorial@thekitchn.com.
