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Bramble Berry Sour by Damaine Hinds

Posted by Andy Woodfield on

I have been very fortunate in my upbringing when it comes to flavour. My mother was a chef, my grandfather was an amazing Jamaican cook and my grandmother’s garden contained the most varied selection of fruits I have ever seen.

I was immersed into a world of flavour from a very young age, whether it was picking fruit with my grandmother, or watching my grandfather making rum punch and asking what those bits floating in it were? “It's Pimento” he would reply. then tell me what pimento was and let me smell and taste a bit of the punch, and then make me wait for it to mature to see the difference patience would bring - I’m still not very patient.

So, my Lilliput Dorset Gin creation is the 'Bramble Berry Sour' a respectful nod to Dick Bradsell the creator of the classic 'Bramble' who passed away last year. You'll need the following:

  • 50ml Lilliput Dorset Gin
  • Absinthe
  • 4 Blackberries
  • Fresh thyme
  • 2 Basil leaves
  • 12.5ml Cassis
  • 20ml Lemon Juice
  • Foam (add fresh Mint, Agave Nectar, Lemon Juice and an Egg White to  a N20 siphon add gas and chill for at least 1 hour) 

Rinse a rocks glass with absinthe and then add ice to the glass. In your shaker add the blackberries and muddle.

Add the basil leaves and all other ingredients into your shaker, add ice and shake. Discard the ice and absinthe from your rocks glass.

Finally, fine strain the cocktail into your chilled glass, then add the foam on top. Spray orange zest oils on top and garnish an edible flower.

Hope you love it.


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