MULLED APPLE, GINGER AND BLACKBERRY
180ml quince gin or apple liqueur
12 to 15 large blackberries
3 sprigs of fresh thyme 1 tsp ground cinnamon 1 tsp ground nutmeg 540ml Cartwright & Butler Apple & Ginger Pressé (leave open overnight to remove the fizz)
4 sprigs of fresh thyme
Add all the ingredients to a saucepan and very lightly press the blackberries with the back of a fork to open them up (but not so much that they go mushy). Gently heat the pan, stirring occasionally. When nicely heated through, gently spoon out the blackberries and share out amongst the four glasses. Pour the remaining liquid into each glass (use a stemmed glass to make it easy to hold). Garnish with a fresh sprig of thyme.