Make it with Black Flannel London Calling Dry Gin
Use London Calling Dry Gin for the gin, keeping the recipe quantity and method.
Our expression: London Calling Dry Gin · London Calling Dry GinBlack Flannel Academy
Bramble
Blackberry · Gin · Juniper · Lemon · Sour · Tart & refreshing
Photo: © Erich Wagner (www.eventografie.de) · CC BY-SA 4.0. “Bramble Cocktail.jpg”. Resized for display.
A gin sour meets a concentrated blackberry finish as the liqueur moves through the crushed ice.
IBA published specification · 1 reference serve.
Glassware
Rocks glass
Technique
Shake
Ice
Crushed ice
Garnish
Lemon slice and blackberries, optional
Preparation effort
Moderate
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Black Flannel London Calling Dry Gin | 50 | 1.69 | 50 ml Black Flannel London Calling Dry Gin |
| Fresh Lemon Juice | 25 | 0.85 | 25 ml Fresh Lemon Juice |
| Sugar Syrup | 12.5 | 0.42 | 12.5 ml Sugar Syrup |
| Crème de Mûre | 15 | 0.51 | 15 ml Crème de Mûre |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake gin, lemon and syrup with ice. Strain onto crushed ice; drizzle the blackberry liqueur over the surface.
Glass: Rocks glass. Ice: Crushed ice. Garnish: Lemon slice and blackberries, optional.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.