Drinks ex­pert Alice Las­celles tells us the per­fect way to make the classic bram­ble cock­tail, plus three fun twists

BBC Good Food - - Inside - recipe ALICE LAS­CELLES pho­to­graph EMMA BOYNS

The world-fa­mous bar scene that the UK en­joys to­day owes a lot to the work of one man: bar­tender Dick Brad­sell. One of his most pop­u­lar cre­ations was, and still is, the bram­ble, which is es­sen­tially a gin sour spiked with an eye-catch­ing shot of blackberry liqueur.


50ml gin

25ml lemon juice

3/4 tbsp sugar syrup ice cubes crushed ice

3/4 tbsp crème de mure 1 lemon slice and a blackberry (if in sea­son) to serve

Shake the gin, lemon juice and sugar syrup in a cock­tail shaker with a good hand­ful of ice cubes then strain into a rocks glass full of crushed ice. Driz­zle the crème de mure over the top so it ‘bleeds’ into the drink. Gar­nish with the lemon slice and blackberry, if us­ing.

GOOD TO KNOW ve­gan • gluten free

PER SERV­ING 222 kcals • fat none • sat­u­rates none • carbs 14g • su­gars 14g • fi­bre none • pro­tein none • salt 0.1g


Fresh fruit bram­ble

This drink is one to make when the hedgerows are groan­ing with ripe fruit. Start by mud­dling 6 black­ber­ries in a rocks glass. Add 50ml gin, 25ml lemon juice, 25ml sugar syrup and fill the glass two thirds full with crushed ice. Mix with a long-han­dled spoon. Top with more crushed ice, a gar­nish and pa­per straws.

Bram­ble royale

Go glam with your bram­ble by adding a splash of cham­pagne to the mix. Just make the drink as nor­mal but re­duce the amount of crushed ice by about a third to leave room for the fizz. Then top with 25-50ml of cham­pagne, mix gently, add a bit more crushed ice, gar­nish and serve.

Peach sour

The classic ‘sour’ for­mula that the bram­ble sticks to is easy to adapt by switch­ing out the liqueur. Try 12.5ml of crème de peche in­stead of crème de mure – it might not look quite as eye-catch­ing as the blood­shot bram­ble but it will taste just as de­li­cious. Alice Las­celles is a drinks colum­nist for the Fi­nan­cial Times and the au­thor of Ten Cock­tails: The Art of Con­vivial Drink­ing (£16.99, Salt­yard). @al­ice­las­celles

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