The Underappreciated Bramble

Bramble RecipeIf you've been paying any attention to drinking culture in America over the past decade or so, you've probably noticed that we are in the throes of a modern cocktail and spirits revival. This is a revival that's been a long time in the making. While Prohibition did turn America into a gin-drinking nation, it also put a major dent in the U.S. distilling industry and shut down so many distilleries that it took the industry more than 70 years to recover.  It was only in the 2000s that we started seeing the number of US distilleries return to what it was before Prohibition. 

This has been most visible in the flourishing of the American whiskey industry and the swarm of new small-batch whiskey producers, but it's also brought about the emergence of many new American gin producers, and a new-found American interest in craft gin. In the spirit of raising interest in the revival of classic cocktail culture, we plan to showcase a series of inventive "modern classics" as well as true pre-Prohibition classics in our cocktail section.

The Bramble is a recent creation but could be considered a modern variation on the gin fix, a raspberry-laced gin sour included in Jerry Thomas' 1862 bartender's guide. Still, British cocktail mastermind Dick Bradsell certainly deserves credit for the Bramble. In 1984, Bradsell, the godfather of the British cocktail revival, developed this modern classic has (somewhat inexplicably) failed to catch on in America.  We hope to play some small part in changing that. In our opinion, this works especially well with Blue Ruin, whose herbal notes play very well with the lemon and berries. 

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