Pine Valley Bramble Recipes

PINE VALLEY BRAMBLE

Steps:

• Combine the hibiscus tea, gin, Blackberry Simple Syrup, lemon juice and creme de mure in a pitcher. Taste for balance and adjust as necessary. Pour into rocks glasses over fresh ice, garnish with a blackberry and serve.
• First make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Add 1 cup of the cooled simple syrup to a blender with the berries and blend until smooth. Strain out the seeds and pulp before using.
• Keep any remaining simple syrup in the refrigerator, covered, for up to 1 week.

BLUEBERRY ROSEMARY BRAMBLE

Steps:

• Add the gin, lime juice, Rosemary Simple Syrup and blueberries to a cocktail shaker and fill with ice. Cover and shake vigorously for 10 to 15 seconds.
• Fill an 8- to 12-ounce glass with ice and strain the cocktail over the ice. Garnish with a rosemary sprig and a few blueberries.
• Add the sugar, rosemary sprigs and 1 cup water to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has completely dissolved and the rosemary is fragrant, about 3 minutes.
• Remove from the heat and cool completely. Once cooled, remove and discard the rosemary sprigs.

BLACKBERRY BRAMBLE

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off heat and let cool to room temperature.
• In a rocks glass, muddle 4 of the blackberries, 1/2 mint sprig and 1 ounce of the cooled simple syrup. Add 2 ounces of the vodka and 3 ounces of the blackberry juice, and fill with crushed ice. Stir gently. Top off with 2 ounces of the club soda. Garnish with a blackberry and a mint sprig.