This recipe has been produced and tested in partnership with Tanqueray


  • 50ml Tanqueray London Dry Gin
  • 25ml lemon juice
  • ¾tbsp sugar syrup
  • ice cubes
  • crushed ice
  • ¾tbsp crème de mure
  • 1 lemon slice and a blackberry (if in season) to serve


  • STEP 1

    Shake the Tanqueray London Dry Gin, lemon juice and sugar syrup in a cocktail shaker with a good handful of ice cubes then strain into a rocks glass full of crushed ice. Drizzle the crème de mure over the top so it ‘bleeds’ into the drink. Garnish with the lemon slice and blackberry, if using.

    3 TWISTS

    Fresh fruit bramble
    This drink is one to make when the hedgerows are groaning with ripe fruit. Start by muddling 6 blackberries in a rocks glass. Add 50ml gin, 25ml lemon juice, 25ml sugar syrup and fill the glass two thirds full with crushed ice. Mix with a long-handled spoon. Top with more crushed ice, a garnish and paper straws.
    Bramble royale
    Go glam with your bramble by adding a splash of champagne to the mix. Just make the drink as normal but reduce the amount of crushed ice by about a third to leave room for the fizz. Then top with 25-50ml of champagne, mix gently, add a bit more crushed ice, garnish and serve.
    Peach sour
    The classic ‘sour’ formula that the bramble sticks to is easy to adapt by switching out the liqueur. Try 12.5ml of crème de peche instead of crème de mure – it might not look quite as eye-catching as the bloodshot bramble but it will taste just as delicious.


Dissolve 300g sugar in 150ml of water over a low heat. Leave to cool and bottle.

Recipe from Good Food magazine, September 2018

Goes well with


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