Chris Dimal
2nd June at 10:07
Of course, one of (if not the best) drinks of the 1980s and a true indicator of where cocktails were heading towards. I tip my (non existent) hat off to you, Dick Bradsell. Slightly tart sour with moreish blackberry fruit.
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).
17th October 2020 at 17:03
Damn - this is my first Fail in a long time.
I thought I could make crushed ice in the Nutribullet -what I made was snow, and the drink became a slushy.
Shame, as it's a great use for our homemade Creme de Mur.
I thought I could make crushed ice in the Nutribullet -what I made was snow, and the drink became a slushy.
Shame, as it's a great use for our homemade Creme de Mur.
31st December 2021 at 17:34
A year later, a triumphant first outing for our ice crusher. Half gin, half sloe gin and slightly less lemon. Success!
18th October 2020 at 08:59
To make crushed ice, best use a canvas lewis bag and mallet or even wrap ice in a tea-towel and smash with a heavy rolling pin.
Anonymous
15th August 2020 at 08:59
What's going on with the recipes on here, shots show 5/12 of a shot. Looks like the drinks have been scaled back to 25 ml shots in the ml but still at 30ml in the shot. How can you measure 5/12 of a shot.
15th August 2020 at 12:30
We work in increments of 2.5ml (1/12oz) to achieve the best-balanced recipe and fit the stipulated glass. The 12.5ml (5/12oz ) measure is commonplace in UK recipes as it is half the legal 25ml spirits measure. To aid more accurate measuring we will be releasing our own purpose made jigger in September 2020. This website and indeed our jigger display both oz and ml, but ml measures are obviously more straightforward.
6th August 2020 at 23:21
This is the first cocktail that I made using my own homemade creme de mure that I made from fresh blackberries I picked myself. Delicious! This is going on my favorites list!
29th June 2020 at 16:27
We love this cocktail in our house. The only issue is our ice dispenser makes crushed ice, but nothing like what you get in a cocktail bar so the "effect" of the creme de mure is not quite as effective, but still tastes great. I did consider using the food processor to blitz down the ice, but it wasn't entirely successful!
30th June 2020 at 07:07
Perhaps invest in a Lewis Bag and Mallet for less than £20. The bag soaks up water so creating dry crushed ice. The more you wack the smalled the crushed ice.
27th March 2020 at 16:54
Love this cocktail. RIP Dick