8/7/2019 Cocktails That Complete Me The Bramble

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Cocktails That Complete Me: The BrambleBy Jason Wilson

The Bramble. (Deb Lindsey for The Washington Post)

Even though it seems like it, not every one of the 100 must-drink, classiccocktails on The List is an old-timey recipe dating from the early 20th century.At least one drink I'd never tried before hails from what is widely considered theDark Age of Cocktails: the 1980s.

That, of course, is the infamous era of the film " Cocktail " -- with Tom Cruise inhis flair bartending glory -- as well as such drinks as the Fuzzy Navel , Sex on theBeach, Slippery Nipple and the Red-Headed Slut .

Anyway, the cocktail I introduced to myself this week is called the Bramble.Now, there are two good reasons why I've never tasted this cocktail before.First, it was created in the mid-1980s in London, by a bartender named DickBradsell at Fred's Club in Soho. At that time, I was in high school in New Jersey(probably drinking tall boys while hair metal played on the boom box) so I can

only imagine that people sipped on the Bramble while they danced in theirskinny ties to the synthesizers of Depeche Mode or Flock of Seagulls or CultureClub or Spandau Ballet. Ah, New Romanticism.

The second, and likely main, reason that I never had a Bramble is because itcalls for a very obscure ingredient called creme de mure. Creme de mure isblackberry liqueur; its cousins would be creme de cassis, the black-currantliqueur, and creme de framboise, the raspberry liqueur. You can definitely findcreme de mure on liquor shelves -- Massenez brand is the most widely available

and the best -- but it's not exactly on the tip of people's tongues.

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8/7/2019 Cocktails That Complete Me The Bramble

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Anyway, I mixed up a Bramble last week, in the middle of a cold snap. Thetiming was a little discordant -- the Bramble is definitely a summer tipple -- butthe drink is delicious. Even though creme de mure is thick and sweet, thegenerous amount of gin provides an interesting botanical quality, and the lemonjuice keep things light and bright. There are different preparations of this drink,

but I like the traditional way of shaking everything but the creme de mure, andthen drizzling the liqueur on top.

The Bramble is living proof that not every cocktail from the 1980s sucked.

Bramble1 serving

This cocktail was created in the mid-1980s by London bartender Dick Bradsell ,and it's surprising that it hasn't gained more popularity on this side of the

Atlantic. One reason is surely that the key ingredient, creme de mure -- ablackberry liqueur -- is not so easy to find. Look for Massenez brand, which is of good quality.

Some say creme de mure is too heavy to drizzle over the drink. Spirits columnistJason Wilson doesn't agree with them, but feel free to mix it in with otheringredients, if desired. We found it at Ace Beverage in Northwest Washington(202-966-4444).

Adapted from a recipe at DiffordsGuide.com .

Ice2 ounces gin1/2 ounce freshly squeezed lemon juice1/2 ounce simple syrup (see NOTE)1/2 ounce creme de mure (blackberry liqueur)Lemon slice, for garnish2 or 3 blackberries, for garnish

Fill a cocktail shaker halfway with ice. Add the gin, lemon juice and simplesyrup. Shake well, then strain into a rocks or old fashioned glass filled withcrushed ice. Drizzle the creme de mure over the top of the drink. Garnish withlemon slice and the blackberries. Serve with a short straw.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water ina small saucepan over medium heat, stirring until the sugar dissolves. Bring to aslow rolling boil, then reduce the heat to medium-low and cook for 5 minutes.

Transfer to a heatproof container and let cool to room temperature.

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