Created in 1984 by Dick Bradsell, the godfather of the British cocktail revival, 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 nicely with Blue Ruin, whose herbal notes play very well with the lemon and berries.
Ingredients
1.5 oz Blue Ruin
¾ oz lemon juice (ideally fresh squeezed)
½ oz simple syrup
3 blackberries, plus 2 more to garnish
1 barspoon creme de mure
Directions
Muddle the three blackberries in the bottom of a shaker, then add the Blue Ruin, lemon juice, and simple syrup. Shake hard with ice and strain into a chilled rocks glass two-thirds filled with cracked ice. Layer the barspoon of creme de mure over the top. Garnish with two blackberries on a pick.
1.5 oz Blue Ruin
¾ oz lemon juice (ideally fresh squeezed)
½ oz simple syrup
3 blackberries, plus 2 more to garnish
1 barspoon creme de mure
Directions
Muddle the three blackberries in the bottom of a shaker, then add the Blue Ruin, lemon juice, and simple syrup. Shake hard with ice and strain into a chilled rocks glass two-thirds filled with cracked ice. Layer the barspoon of creme de mure over the top. Garnish with two blackberries on a pick.
