Blackberry Shrub Cocktail Recipe
Gordon’s Blackberry Shrub cocktail.
What you’ll need
Ingredients
- London Dry Gin3.5oz
- Blackberries17oz
- Lavender tsp splash sprinkle sprig twist dash1
- Caster Sugar9oz
- Raw Apple Cider Vinegar7oz
- Tonic Water2.5oz
- Blackberries piece tbsp4
- Lavender sprig twist dash1
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.
Garnish
Garnish with blackberries and a sprig of lavender.
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