The first ever Bramble was made by Dick Bradsell at Fred’s Club in the 1980s. While trying out a new creme de mûre, he was immediately brought back to his childhood, of being covered in purple juice and scratches from the thorns while continuing to pick the fruit from the tops of the bushes. It was then that he thought of making a British cocktail, which lead to a gin base. The first iteration of the bramble was served in a martini glass with all of the ingredients shaken together, but that didn’t work. For his second try, he took an old fashioned glass, piled the ice really high, and drizzled the creme de mûre around it and the Bramble was created.
When we asked our followers what we should do with a peach blossom and green tea infused gin, the consensus was to make a Bramble. It wasn’t a surprise that the delicate tea flavors would work so well in this fruity cocktail. If you haven’t already, try infusing any gin you have with interesting flavored teas. Unlike fruit infusions, tea infusions are super speedy. Simply combine the gin with the tea leaves, give it a little shake, and strain after 10 minutes.
Green Tea Infused Gin
- gin of your choice (we use Aviation for our infusions)
- green tea leaves (we used a flavored green tea)
Combine in a sealable container, swirl, and let sit for 10 minutes. Strain out the tea leaves and store where you keep the rest of your alcohol.
Bramble with Green Tea Infused Gin
- 1½ oz. green tea infused gin
- ¾ oz. fresh lemon juice
- ½ oz. simple syrup
- ¾ oz. crème de mure (blackberry liqueur)
- blackberries (for garnish)
In a shaker, combine the first three ingredients. Add ice and shake (a short and simple shake will do). Fill a rocks glass to the brim with crushed ice. Strain the contents in the shaker into the glass. Pour over the crème de mure, the higher density should cause it to sink to the bottom. Garnish with blackberries.