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Rosemary bramble recipe
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Bold and aromatic rosemary is a wonderful ingredient in cocktails, lending notes of pine, citrus and pepper. Here we've teamed it with another aromatic – gin, plus lots of tangy, juicy blackberries. The result is a refreshing, fruity long drink for two or multiply quantities for parties and entertaining; see tip, below. See method
Ingredients
- 40g caster sugar
- 3 fresh rosemary sprigs
- 75g blackberries, plus 2 to garnish
- ½ lemon, juiced
- 100ml gin
- ice cubes
- tonic or soda water
Each serving contains
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Energy
1025kj
244kcal
12%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
29g
32%
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Salt
0g
0%
of the reference intake
Carbohydrate 29.2g
Protein 0.5g
Fibre 1.6g
Method
- Put the sugar and 40ml water in a pan with one of the rosemary sprigs. Dissolve the sugar over a low heat, then simmer gently for 3 mins. Remove from the heat, then leave to cool for 30 mins; discard the rosemary sprig.
- Add the cooled syrup to a cocktail shaker or glass. Crush the blackberries to a rough purée and add to the shaker with the lemon juice, gin and a large handful of ice. Shake or stir well for 5-10 secs to combine, then strain into glasses filled with ice; top up with the tonic or soda water. Garnish each with a fresh rosemary sprig and an extra blackberry.
Tip: The rosemary-infused syrup can be easily doubled or tripled; it’ll keep for 1-2 weeks in the fridge. Fancy a flavour twist? Switch the gin for tequila and the lemon juice for lime.
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