Ingredients:

• 25ml Edinburgh Gin
• 20ml Edinburgh Gin’s Rhubarb & Ginger Liqueur
• 25ml lemon juice
• 15ml Crème de Mure
• Garnish – blackberry and a curl of fresh ginger

Instructions: 

• Add gin, liqueur and lemon juice to a shaker with ice.
• Shake until ice cold.
• Strain into a rock glass filled with crushed ice.
• Drizzle Crème de Mure over the top of the ice.
• Garnish with a blackberry and curl of fresh ginger.