Blackberry Shrub Cocktail

Blackberry Shrub Cocktail

Gordon’s Blackberry Shrub cocktail.




  • 100mlLondon Dry Gin

  • 500gBlackberries

  • 1tsp Lavender

  • 265grCaster Sugar

  • 200mlRaw Apple Cider Vinegar

  • 75mlTonic Water

  • 4pieceBlackberries

  • 1sprigLavender

2 units of alcohol per serve


  • 1 x Cocktail Shaker

  • 1 x Ice

  • 1 x Saucepan

  • 1 x Shaker

  • 1 x Sieve


  • Pour

    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.

  • Garnish

    Garnish with blackberries and a sprig of lavender.

  • Grab a bite

    Get some grub in before or while you’re drinking – it slows alcohol absorption.

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