Ginuary 7th: Bramble.

I have this problem with being stubborn and dogged. Yesterday I went shop-hopping in search of the last few things I wanted for my home bar stock for Ginuary. I found what I was looking for but I also found out that they’re all quite expensive. Why aren’t there more small bottles sold? That would be of so much more benefit to the home barkeep.

Anyway, what I said about stubborn and dogged – I woke up this morning and felt ill at ease because I didn’t own a bottle of crème de mure. Despite seeing it on the shelves at one place yesterday for around $50, I woke up this morning and I had to have it. I had to have it because I couldn’t stop thinking about the Bramble.

Bramble

  • 45ml gin
  • 20ml fresh lemon juice
  • 15ml sugar syrup
  • 20ml crème de mure

 

Build the first three ingredients over crushed ice, in a whisky glass. Stir, then pour over the crème de mure. Garnish with a lemon slice and two raspberries.

 

I like to call him "the bram", or "brammo", or "chief".

The Bramble was created some time in the mid-1980s by Dick Bradsell at Fred’s Club in Soho, London. I used this source as my recipe because this dude is just so convincing. There’s another recipe out there with (I think) slightly different measurements, but also that suggests a garnish of four blackberries. The source I used is vehemently against that being the correct garnish, because bro reckons he worked with the creator himself. I’m not going to argue with that. It’s on the internet; it must be true.

Here are the ways in which I deviated, but not on purpose: I don’t have any Plymouth gin at the moment so I used my good friend Hendrick’s (another website references Hendrick’s so I figured it couldn’t be so bad, despite GOING AGAINST THE CREATOR’S WISHES). I don’t have any raspberries (but only because I didn’t realise I needed them until it was too late). And we’ll get to the ice later in the story.

back on the deck

LINE 'EM UP.

 Hooray for Saturday! Seriously, back deck cocktails as the sun sets may be one of my favourite things.

om nom nom

Vedrenne Crème de Mure.

Like I said above, I picked this baby up earlier today. Crème de Mure is a blackberry liqueur, essential for the Bramble. I made sure to try a bit neat first (as I’ve so far been shocking at remembering to do this) and it’s so sweet and delicious. I picked it up at Cru Bar + Cellar in New Farm, where Graham was of huge assistance to me. There were two brands there and feeling my wallet cry out I went with the cheaper of the two, as it appeared to be as decent/authentic/convincing as the other one. I have full faith I’ll be back at Cru’s Cellar before Ginuary is finished, as once again I forced myself to watch my spendings today, but it’s only so long before my willpower breaks again.

chop chop

The lemon business.

DURFRED

My ice-crushing method :/

I realised a little too late in the piece that the recipe asked for crushed ice. What’s the best way to crush ice at home when you don’t have a crusher thing? I shoved some in a shaker, beat it around for a bit, and then tried to mash it up with my plastic muddler. It wasn’t super efficient but it worked in a pinch.

I might build her a cocktail or sumsing

Building.

The thing I’m trying to tackle next in my skill set is timing. Build before ice melts. Order of doing things. Sometimes it can be a bit tricky.

SPILLED IT EVERYWHERE

Pouring over the mure.

Why did my pourover get so screwed up? Because the ice wasn’t properly crushed up? Probably? I hope that’s what it was. I tried to pour it over as slowly and carefully as possible but this just resulted in some of it running down the jigger and onto the table. NO! MY PRECIOUS MURE!

MISSING: TWO RASPBERRIES

Lonely lemon slice.

just so tasty

Fin. Delicious.

And there we have it! My bang job Bramble completed. It’s so good! Now that I have some mure, I can forsee me making a lot of these. They’re sweet, but the lemon juice takes that on. It tastes just fine with the Hendrick’s – the only sad part of that for me is that I think I’ve only got about half a shot left in the bottle. Goodbye, friend. I’ll miss you; you served me well.

Now I have to dash, as my birthday celebrations are continuing with a dinner tonight and I’m kind of running late. Until tomorrow!

Crème de Mure