101 Best New Cocktails: Bramble On by Anthony DeSerio and Ryan Henry Tunnacliffe, Sticks and Stones, Uncasville, CT, USA
Contributed by on Feb 05, 2016
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Bramble On
Anthony DeSerio and Ryan Henry Tunnacliffe, Sticks and Stones, Uncasville, CT, USA
“This is a ‘you can add one more interesting ingredient to a classic’ cocktail. Once again, we at Sticks and Stones were experimenting with a gin cocktail for a special. The team loves Brambles. Ryan Tunnacliffe and I pulled this together, knowing we just got some fresh blackberries in stock. But Ryan said we needed a twist, so we agreed on a flamed rosemary garnish. To which I thought, ‘Why don’t we add the rosemary to the syrup, too?’ This way we would have the aromatic flavor in the drink as well. Ryan said give it a shot … I did and it worked! We sold out in one night. Sometimes a little extra goes a long way in a drink that can stand on its own.” Anthony DeSerio
45 ml (1.5 oz) Plymouth gin
22.5 ml (.75 oz) Blackberry-Rosemary Syrup*
15 ml (.5 oz) fresh lemon juice
1 blackberry, as garnish
1 rosemary sprig, as garnish
Shake over ice and strain into an ice-filled rocks glass. Add the blackberry garnish. Dip the rosemary in Absinthe and stand it up in the cocktail. Light it, give it a second or two to burn, then gently blow out the flame over the top of the cocktail for added aromatics.
*Blackberry-Rosemary Syrup: Combine 200 g (1 cup) granulated sugar, 150 g (1 cup) blackberries, and 240 ml (1 cup) water in a saucepan over medium-low heat. Muddle berries and mix to dissolve the sugar. Bring up heat to just under a boil and add 4 to 5 fresh rosemary sprigs. Stir for 1 minute and remove from heat. Let mixture steep and cool to room temperature. Strain out solids through a tea strainer and store in a refrigerator-safe container.
gaz sez: The original Bramble, of course, is a modern-day classic created by London Legendary bartender, Dick Bradsell, and it really is a masterpiece. This twist on Dick’s drink is also a fabulous drink, and the addition of rosemary in the syrup, and perhaps just as importantly, as a flamed garnish that’s been dipped in absinthe, is simply inspired. Congrats, Gents, you’ve done yourselves proud.
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