Blackberry Shrub Cocktail Recipe

Author: The Bar Team

A richly fruity gin cocktail with deep blackberry notes, balanced by a lively tang from apple cider vinegar and softened by caster sugar’s mellow sweetness. Follow our instructions to make the shrub syrup that will bring this cocktail to life.

What you’ll need

Ingredients

Serves:

London Dry Gin
Gordon's London Dry Gin, 1L
100ml
Blackberries
500ml
Lavender tsp splash sprinkle sprig twist dash
1
Caster Sugar
265ml
Raw Apple Cider Vinegar
200ml
Tonic Water
75ml
Blackberries piece tbsp
4
Lavender sprig twist dash
1

2 units of alcohol per serving

Equipment

1 x Cocktail Shaker
1 x Saucepan
1 x Shaker
1 x Sieve

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Method

Prep

To make the shrub syrup, gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender. Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 2-3 days until the sugar has dissolved. Once the fruit has macerated for a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit. Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon. Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub. Pour 100ml of shrub into a bottle, seal, label and store in the fridge. Keeps in the fridge for up to 4 months.

Mix

In a shaker add the gin, blackberry & lavender shrub, lemon juice and ice. Shake for at least 1 minute. Strain into 2 tall tumbler glasses filled with ice and top with tonic water.