A drink in the great British tradition of deceptively potent fruit liqueurs, the Bramble was invented in the Nineties by UK star mixologist Dick Bradsell and has since achieved classic status on both sides of the Atlantic. In its original formulation, the drink incorporates creme de mure (blackberry liqueur), the somewhat sweeter sister of creme de cassis (blackcurrant liqueur). Call me Miss Marple, but I've recently been substituting damson gin (Plymouth Gin make a good version), which results in a slightly sharper Bramble.

The drink also includes gomme syrup. This is a sugar solution with added gum arabic that you can buy from Oddbins. You could make your own sugar syrup but personally I'd stick to the ready-made variety, which spares you the peril of sticky spillages.

The Bramble is served in the squat beaker known as an old-fashioned glass. Fill with crushed ice before adding the shaken part of the cocktail. The dark fruit liqueur is added afterwards and should bleed into the icy slurry. It may need a (very) brief stir. The impression on the palate is of the gin carrying the dark fruit rather than blending with it.

2 parts gin

1 part fresh lemon juice

1 part gomme syrup

Shake with ice cubes. Pour into old-fashioned glass filled with crushed ice. Lace with 1 part creme de mure or Plymouth Damson Gin. Stir gently and serve.

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