The recipe
for your table
Briefly shake the gin, lemon juice and syrup with ice.
Strain into a tumbler filled with crushed ice.
Top up with extra crushed ice to form a small mound above the rim.
Slowly pour the crème de mûre over it and garnish with blackberries and lemon.
The story
Dick Bradsell – the same London bar legend who created the Espresso Martini – created the Bramble in 1984 at Fred's Club in Soho. He wanted to make a truly British cocktail and thought back to his childhood on the Isle of Wight, where he picked blackberries along the paths. Gin, lemon, sugar and a 'drizzle' of blackberry liqueur over crushed ice: the tribute could not have been simpler, or more beautiful. The Bramble is considered the beginning of London's cocktail renaissance and now appears on modern menus worldwide.
The right glass
The Bramble belongs in a low, wide glass filled with crushed ice, so the blackberry liqueur can visibly 'bleed' down through the ice. A clear tumbler of 31 to 34 cl is the classic choice. Choose a sleek model without too much cut glass – the red-purple interplay is the decoration here. Finish it with a blackberry and half a lemon slice. For more low, wide models with a sturdy base, visit our tumbler glasses.
RCR Brillante Tumbler 34 cl (6 pieces)
Chef & Sommelier Vigne Kwarx Tumbler 31 cl (6 pieces)
Both sets — €60.90 together, free shipping from €50.
Variations & twists
Using crème de cassis instead of mûre gives you a sweeter berry version, while raspberry liqueur turns it into a Raspberry Bramble. In autumn, it is wonderful with a spoonful of blackberry jam stirred through the shaker. The crushed ice is not optional: it is what makes the liqueur “bleed” so beautifully. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Pour the liqueur over the ice at the table – that slow red descent is the most beautiful moment of this cocktail. No crème de mûre? Crème de cassis works too, although it tastes a little sweeter.
Why crushed ice is essential
Without crushed ice, you do not get a Bramble but a gin sour with a red layer on top. Crushed ice forms a dense bed of small crystals through which the crème de mûre can slowly sink, creating those red veins. Large cubes let the liqueur run straight to the bottom. An added benefit is that crushed ice chills faster and dilutes just enough as you drink to temper the sweetness. No ice machine at home? Put cubes in a clean tea towel and hit them with a rolling pin until the pieces are pea-sized.
Crème de mûre: buy or substitute
You can find blackberry liqueur at better liquor stores and online; Giffard and Merlet are the brands you will encounter most often in the Netherlands, and a 70 cl bottle will last a long time at 1.5 cl per cocktail. If you do not have it, crème de cassis is the closest alternative: slightly sweeter and more blackcurrant-forward, but with the same weight and color. Raspberry liqueur makes a Raspberry Bramble, lighter and more summery. What does not work is non-alcoholic blackberry syrup, because it is too thin and does not remain as a streak in the ice.
Which gin do you choose
A classic London dry is the standard choice and lets the blackberries do the work. If you want more fruit, Bombay Bramble is a logical step: this gin is macerated with blackberries and raspberries, precisely enhancing the flavor at the heart of the cocktail. Keep in mind that it will turn out sweeter, so reduce the sugar syrup from 1 cl to half a centiliter. Sloe gin also works, but it is so sweet that it is best used half and half with dry gin. Spiced gins with pepper or coriander provide a lovely counterpoint.
The Bramble through the seasons
In August and September, when fresh blackberries are available, muddle four or five fruits with the sugar syrup before shaking. This adds more depth and a darker color, and you can simply strain out the seeds afterward. In winter, half a barspoon of blackberry jam in the shaker works just as well and adds a touch of jammy roundness. In autumn, replace some of the lemon with blood orange juice for softer acidity. The proportions remain the same; only the source of the fruit changes.
Frequently asked questions
What is in a Bramble?
A Bramble consists of 4 cl gin, 1.5 cl fresh lemon juice, 1 cl sugar syrup and 1.5 cl crème de mûre, served over crushed ice with fresh blackberries and a lemon slice. Shake the first three together, then slowly pour the blackberry liqueur over the ice.
What can you use instead of crème de mûre?
Crème de cassis is the best alternative: slightly sweeter and more berry-like, but with the same effect. Raspberry liqueur makes a Raspberry Bramble. What you should not replace is the crushed ice, because that is precisely what makes the liqueur sink so beautifully through the cocktail.
Who created the Bramble?
Dick Bradsell, the London bartender who also created the Espresso Martini, created the Bramble in 1984 at Fred's Club in Soho. He wanted a truly British cocktail and thought back to picking blackberries on the Isle of Wight. The drink is considered the starting point of London's cocktail renaissance.
Which glass do you use for a Bramble?
A low, wide tumbler holding 31 to 34 cl is the classic choice, allowing the blackberry liqueur to visibly sink through the crushed ice. Choose a sleek model without much cut glass, because the play of colors is the decoration here. See our old fashioned glasses.
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