Blackberry Shrub Cocktail
Blackberry Shrub Cocktail
Gordon’s Blackberry Shrub cocktail.
Ingredients
Serves:
1
100mlLondon Dry Gin
500gBlackberries
1tsp Lavender
265grCaster Sugar
200mlRaw Apple Cider Vinegar
75mlTonic Water
4pieceBlackberries
1sprigLavender
2 units of alcohol per serve
Equipment
1 x Cocktail Shaker
1 x Ice
1 x Saucepan
1 x Shaker
1 x Sieve
Method
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
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- gin
- lavender
- caster sugar
- tonic water
- raw apple cider vinegar
- blackberry
- purple
- purple cocktails
- medium
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- gin and tonic