Candied Bramble


  • 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


  • 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.