- 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.