This cocktail was created in the mid-1980s by London bartender Dick Bradsell, and it's surprising that it hasn't gained more popularity on this side of the Atlantic. One reason is surely that the key ingredient, creme de mure -- a blackberry liqueur -- is not so easy to find. Look for Massenez brand, which is of good quality.
Some say creme de mure is too heavy to drizzle over the drink. Spirits columnist Jason Wilson doesn't agree with them, but feel free to mix it in with other ingredients, if desired. We found it at Ace Beverage in Northwest Washington (202-966-4444).
- 2 ounces gin
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce simple syrup (see NOTE)
- 1/2 ounce crème de mure (blackberry liqueur)
- Lemon slice, for garnish
- 2 or 3 blackberries, for garnish
Fill a cocktail shaker halfway with ice. Add the gin, lemon juice and simple syrup. Shake well, then strain into a rocks or old fashioned glass filled with crushed ice.
Drizzle the creme de mure over the top of the drink. Garnish with lemon slice and the blackberries. Serve with a short straw.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
Adapted from a recipe at DiffordsGuide.com.
Tested by Michael Taylor.
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