This modern classic was invented by Dick Bradsell and is essentially a gin sour with the addition of creme de mure, or blackberry liqueur. It also works perfectly well with Chambord (a ‘black raspberry’ liqueur flavoured with various other spices) or even a creme de framboise, which I think is nice in the Summer.

Glass: Rocks
Garnish: Fresh Blackberry or two on top

Ingredients:

• 50ml Tanqueray
• 25ml lemon Juice
• 12.5ml gomme
• 15ml creme de mure (I recommend Gabriel Boudier)

Method: Personally I like to build a bramble in the glass using crushed ice. Add the gin, lemon and gomme to the glass the a large scoop of crushed ice. Churn the ingredients around using a barspoon, then top up with more ice and pour the creme de mure over the top. This has the effect of ‘bleeding’ the liqueur through the cracks of ice. Because the liqueur is sweet you will find it tends to sink to the bottom, but I quite like the fading upwards effect and it means the drink changes the further you sip down.