Blackberry Shrub Cocktail Recipe

Name: Blackberry Shrub Cocktail recipe
Ingredients: London Dry Gin; Blackberries; Lavender tsp splash sprinkle sprig twist dash; Caster Sugar; Raw Apple Cider Vinegar; Tonic Water; Blackberries piece tbsp; Lavender sprig twist dash

Gin

Author: The Bar Team

Gordon’s Blackberry Shrub cocktail.

What you’ll need

Ingredients

Serves:

London Dry Gin
Gordon's London Dry Gin, 1L
3.5oz
Blackberries
17oz
Lavender tsp splash sprinkle sprig twist dash
1
Caster Sugar
9oz
Raw Apple Cider Vinegar
7oz
Tonic Water
2.5oz
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.