The Bramble was Dick Bradsell's London answer to the 1980s "fern bar" cocktail era, most drinks then were either bone-dry classics or sweet pre-mixed nonsense. The Bramble found a middle path: a proper gin sour with a visual gimmick (the blackberry drizzle bleeding down the crushed ice) that gave it a magazine-cover quality without sacrificing the drink underneath.
Ingredients
- London Dry gin 50ml
- Fresh lemon juice 25ml
- Simple syrup 15ml
- Crème de mûre (blackberry liqueur) 15ml
- Crushed ice
- 2 fresh blackberries and a lemon wheel to garnish
Method
- Shake gin, lemon, and simple syrup with ice for 8 seconds.
- Strain over a glass packed with crushed ice.
- Drizzle the crème de mûre over the top in a slow circular motion. Watch the dark purple bleed down through the ice.
- Garnish with two fresh blackberries and a lemon wheel.
The drizzle
The drizzle is the visual. Pour the crème de mûre slowly so it sits on top of the crushed ice for a moment before sinking. The plumes of dark purple cutting down through the pale-yellow base is what gives the Bramble its postcard look.
Do not stir. The whole point is the layered visual until the drinker breaks it with their straw.
Crème de mûre vs other liqueurs
Crème de mûre (blackberry) is the original. If you cannot find it: crème de cassis (blackcurrant) works as a substitute. Chambord (raspberry) is sweeter and less spiky; produces a different drink.
Brands worth looking for: Briottet, Giffard, Massenez. Available at most KL specialty liquor shops.
Variations
Raspberry Bramble: replace crème de mûre with raspberry liqueur. Brighter, less dark-fruity.
Calamansi Bramble: replace lemon juice with calamansi juice. Our local twist.
Tropical Bramble: add a dash of passion fruit puree to the shake. Layers tropical over the classic British format.
Related
Frequently asked questions
What glass is the Bramble served in?
A rocks glass packed with crushed ice. The crushed ice (not cubed) is structural; it lets the blackberry drizzle bleed down through the drink in dark plumes, which is the visual signature. A coupe loses the postcard look entirely. Pebble ice from a Hoshizaki machine is the modern bar equivalent.
Can I substitute the creme de mure?
Creme de cassis (blackcurrant) is the closest substitute and works well. Chambord (raspberry) is sweeter and less spiky, produces a different drink. A homemade blackberry shrub thinned with simple syrup will also work. The dark colour is half the visual; do not use anything pale, or the drink loses its photograph.
How strong is the Bramble?
Medium. About 16 to 19 percent ABV in the glass after crushed-ice dilution. The 50ml of London Dry gin (40 percent) plus 15ml of creme de mure (about 16 to 18 percent) make this lighter than it looks. The crushed ice dilutes quickly, which is part of the design; drink within ten minutes.
Where can I order a Bramble in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both stock creme de mure. Ask for the Calamansi Bramble local variant if you want fresh limau in place of lemon.
What food pairs with the Bramble?
Brunch food, light savouries, and fruit desserts. Smoked salmon canapes, goat cheese tartlets, pavlova, summer berry trifle, panna cotta with berry compote. Also works as a palate cleanser between rich courses. Avoid spicy curries; the delicate berry sweetness gets buried under heat.