Simon Sedgley
10th January at 13:30
We went a bit off the reservation on this one, substituting Merlet Creme de Fraise des Bois for the Creme de Mure. And we just shook everything and strained into a standard old-fashioned glass with a large block of ice. Strawberry and lemon for the garnish. Hardly a Bramble but was delicious.
6th October 2024 at 16:36
Change the ratio a bit and it was good as well.
- 45 ml gin
- 22.5 ml lemon juice
- 12.5 ml rich syrup
- 15 ml Crème de mure
- 45 ml gin
- 22.5 ml lemon juice
- 12.5 ml rich syrup
- 15 ml Crème de mure
16th August 2023 at 20:40
I was looking for cocktails for my bottle of Barr Hill, Kingdom Strength Tom Cat Gin and a blackberry bramble was the one. I had made some blackberry syrup a few weeks before so I substituted about half an ounce for the sugar syrup and creme de mure and it was delicious.
7th September 2022 at 21:41
A couple of years ago I commented that this was a great drink. Just reading the new book about Dick’s life- Dicktales or "Thankyous and Sluggings". It’s a great read and I notice Simon and Paloma get a couple of nice mentions.
Made myself the drink again and I really think it’s deserving of a 5 Star rating. Never met anyone who doesn’t like it.
Made myself the drink again and I really think it’s deserving of a 5 Star rating. Never met anyone who doesn’t like it.
22nd October 2021 at 11:21
Why shake over stir like Bradsell advocates? Presumably incorporation of citrus and syrup etc, but then do we not need to worry about over-diluting when serving over crushed?
31st October 2021 at 15:34
@Koorosh I see your point now. You’re right, the best choice to prevent dilution would be an option with big chunk of clear ice (sphere if we want to be most precise). However this particular recipe calls for crushed, inter alia, for cool looking garnish effect. I wouldn’t be worried about over-diluting it as long as you use a lot of “fresh” ice ;) Of course you can drink it the way you like and try it on block. I assume it might be good option for a person who likes to slowly sip his cocktail
31st October 2021 at 13:05
@maciej, because crushed means you can fit more ice in the glass --> more thermal mass? I'd assume cubed is better just for surface area reasons for preventing dilution.
3rd September 2021 at 07:44
Great recipe, but this doesn’t need a DOF glass in my opinion. Fits fine in an old fashioned glass and it felt to
me that the volume of crushed ice is more than enough.
me that the volume of crushed ice is more than enough.
10th August 2021 at 08:51
I finally did this Recipe infused into the Cheesecake. And the outcome is amazing.
Anonymous
21st October 2020 at 09:05
Hi! What is the conversion from sugar cane syrup to simple syrup in cocktails?
21st October 2020 at 10:10
Approx. a third-more. So for 12.5ml rich sugar syrup (65 brix) use 18.75 simple syrup (50 brix).