I’m sharing my Blackberry Bramble made with just four ingredients to showcase bright blackberry and lemon in a playful spring gin cocktail.

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I always thought a simple gin drink would be just that until I found this Blackberry Bramble Cocktail. Bright blackberry flavors meeting a sharp splash of lemon juice somehow feel like spring collapsing into one sip, and you want another.

It’s tart yet playful, the kind of cocktail that looks complicated but isn’t, so friends think you spent hours when really you didn’t. I bring it out when I want something that’s both bold and easy, and it always starts a conversation.

If you’re into Bramble Cocktail or any Blackberry Cocktail, give this a try, you might be hooked.

Ingredients

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gin: botanical spirit, adds dryness and warmth, no carbs but it’s all alcohol
lemon juice: bright citrus tang, gives sour balance, vitamin C, small sugar carbs
simple syrup: pure sweetness, adds body and sugar quick energy, minimal nutrients
crème de mûre: blackberry liqueur, fruity deep sweetness, extra sugar and bold color
blackberries: fresh berry bite, fiber and antioxidants, makes drink tart and jammy
ice: chills and dilutes, softens strong alcohol, no calories when plain, just water
mint garnish: bright scent, small freshness boost, mostly aroma not nutrients, nice contrast

Ingredient Quantities

50 ml gin (about 1 3/4 oz) — a good London dry works best

25 ml fresh lemon juice (about 3/4 oz)

15 ml simple syrup (1:1 sugar syrup, about 1/2 oz)

15 ml crème de mûre or blackberry liqueur (about 1/2 oz)

How to Make this

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1. Chill a rocks glass in the freezer for a few minutes or fill it with crushed ice to cool while you work.

2. Fill a cocktail shaker with ice, then pour in 50 ml gin (a good London dry is best), 25 ml fresh lemon juice and 15 ml simple syrup.

3. Shake hard for about 10 to 15 seconds until the shaker feels very cold and frosty.

4. Empty the chilling ice from the glass if you used it, then pack the glass with fresh crushed ice.

5. Strain the shaken mix into the glass over the crushed ice, let it settle a sec.

6. Slowly pour 15 ml crème de mûre over the top, pouring over the back of a spoon helps it float and create that pretty blackberry ribbon; dont stir it all the way in, you want the layered look.

7. Give it one gentle stir to bring the edges together a bit, taste and adjust sweetness with a splash more simple syrup if needed, then serve right away.

Equipment Needed

1. Rocks glass (old fashioned), chilled or packed with crushed ice, makes the layers prettier
2. Cocktail shaker, cobbler or Boston style, with a tight lid
3. Jigger or measuring tool, for 50 ml, 25 ml and 15 ml pours
4. Citrus juicer or handheld reamer, for fresh lemon juice
5. Hawthorne strainer or the shaker’s built in strainer, plus a fine mesh sieve if you want it extra smooth
6. Bar spoon, long handled, for gentle stirring and layering
7. Ice crusher or a sturdy freezer bag and rolling pin to crush ice (works fine)
8. Small spoon or the back of a teaspoon to help float the crème de mûre, plus a napkin or coaster

FAQ

How do I make a Blackberry Bramble? Shake 50 ml gin, 25 ml fresh lemon juice and 15 ml simple syrup with ice. Strain into a rocks glass filled with crushed ice, gently pour 15 ml crème de mûre over the top so it sinks into the ice, garnish with a lemon wheel and a couple blackberries. Simple, and tastes way better than it sounds.

Can I use a different gin? Yes, but a good London dry works best. You can use Plymouth or a milder gin if you like something softer, just avoid gin that's super floral or heavily citrusy or it'll fight the berries.

How do I make simple syrup and how long does it keep? Heat equal parts sugar and water until the sugar dissolves, cool it down. Store in the fridge up to 2 weeks, longer if you sterilize the bottle. You can microwave small batches too, no big deal.

No crème de mûre what can I use? Use crème de cassis, blackberry liqueur or even a spoon of blackberry jam thinned with a little vodka. Fresh muddled blackberries with a splash of syrup also works if you're out of liqueur.

Should I shake or stir this cocktail? Shake the gin, lemon and syrup to get it cold and a bit frothy. Don't shake the crème de mûre with the rest, pour it on top after you strain so you get that pretty layered look.

Can I make a non alcoholic version or batch it for a party? For a mocktail use 50 ml nonalcoholic gin alternative or tonic, 25 ml lemon, 15 ml simple syrup and a blackberry syrup float. To batch, multiply the ingredients and keep the liqueur separate so guests can top their own drinks for best flavor and appearance.

Blackberry Bramble Cocktail Recipe Substitutions and Variations

Gin: swap for vodka (same 50 ml) if you want a cleaner, less botanical drink; or use light white rum for a sweeter, softer vibe; tequila blanco is also fun for a grassy, savory twist.
Fresh lemon juice: use fresh lime juice 1:1 for a sharper tang, or grapefruit juice for a slightly bitter, aromatic lift; bottled juice works in a pinch but tastes flatter.
Simple syrup: replace with honey syrup (1:1 honey and warm water) or agave syrup (use a little less if very sweet); or dissolve a spoonful of jam in hot water for quick berry sweetness.
Crème de mûre or blackberry liqueur: sub Chambord or another raspberry liqueur 1:1 for similar fruit depth; or use 15–25 ml fresh blackberry purée or a spoon of blackberry jam thinned with a splash of water for a fresher, less boozy version.

Pro Tips

1) use fresh lemon, no excuses. bottled lemon juice tastes flat, it kills the lift of the drink. if your lemons are dry roll them on the counter hard first or pop one in the microwave for 10 seconds to get more juice out.

2) keep stuff cold, cold, cold. cold gin and chilled liqueur help the float sit on top longer and the whole thing dilutes slower. also cool your glass and shaker beforehand, but dont leave them too long or they’ll frost up and crack your timing.

3) floating trick: pour the crème de mûre very slowly over the back of a spoon held just above the drink, low and close to the surface. if it still sinks, thin pours from a squeeze bottle work better, or make the liqueur slightly syrupy by stirring in a little jam so it ribbons instead of disappearing.

4) be ready to tweak sweetness and texture. lemons vary so taste before serving, keep a tiny extra of simple syrup or a spoon of jam nearby to balance. want more fruit punch? muddle a couple blackberries into syrup first, want less dilution use colder ice or a chunkier ice pack in the glass.

Blackberry Bramble Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Blackberry Bramble made with just four ingredients to showcase bright blackberry and lemon in a playful spring gin cocktail.

Servings

servings

Calories

210

kcal

Equipment: 1. Rocks glass (old fashioned), chilled or packed with crushed ice, makes the layers prettier
2. Cocktail shaker, cobbler or Boston style, with a tight lid
3. Jigger or measuring tool, for 50 ml, 25 ml and 15 ml pours
4. Citrus juicer or handheld reamer, for fresh lemon juice
5. Hawthorne strainer or the shaker’s built in strainer, plus a fine mesh sieve if you want it extra smooth
6. Bar spoon, long handled, for gentle stirring and layering
7. Ice crusher or a sturdy freezer bag and rolling pin to crush ice (works fine)
8. Small spoon or the back of a teaspoon to help float the crème de mûre, plus a napkin or coaster

Ingredients

50 ml gin (about 1 3/4 oz) — a good London dry works best
25 ml fresh lemon juice (about 3/4 oz)
15 ml simple syrup (1:1 sugar syrup, about 1/2 oz)
15 ml crème de mûre or blackberry liqueur (about 1/2 oz)

Directions

Chill a rocks glass in the freezer for a few minutes or fill it with crushed ice to cool while you work.
Fill a cocktail shaker with ice, then pour in 50 ml gin (a good London dry is best), 25 ml fresh lemon juice and 15 ml simple syrup.
Shake hard for about 10 to 15 seconds until the shaker feels very cold and frosty.
Empty the chilling ice from the glass if you used it, then pack the glass with fresh crushed ice.
Strain the shaken mix into the glass over the crushed ice, let it settle a sec.
Slowly pour 15 ml crème de mûre over the top, pouring over the back of a spoon helps it float and create that pretty blackberry ribbon; dont stir it all the way in, you want the layered look.
Give it one gentle stir to bring the edges together a bit, taste and adjust sweetness with a splash more simple syrup if needed, then serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.