Chocolate bramble cocktail by Paul Young

Callebaut

Callebaut

Standard Supplier 15th September 2014

Chocolate bramble cocktail by Paul Young

I came up with this version of the classic bramble cocktail one evening when the air in the city changed from warm and balmy to the first cool breeze of autumn.

Makes 2 cocktails

Ingredients

  • FOR THE CHOCOLATE LIQUOR:
  • 300g unrefined golden caster sugar
  • 150g 70% dark chocolate, broken into pieces
  • FOR THE REST:
  • Juice of 1⁄2 lemon
  • 100ml gin (I prefer Tanqueray or Plymouth Dry)
  • 25ml Crème de Mûres (blackberry liqueur)
  • 8 blackberries
  • Lots of crushed ice
  • 2 squares of your favourite dark chocolate

Method

First, make the chocolate liquor.
Put 150ml water in a saucepan along with the sugar and bring to a simmer.
Allow to rest for 2 minutes, then pour over the chocolate pieces in a bowl.
Whisk well and leave to cool thoroughly.
Meanwhile, place 2 martini glasses in the freezer for at least 30 minutes to get the frosted effect.
In a cocktail shaker or jug, place the lemon juice, gin, Crème de Mûres and 6 of the blackberries.
Muddle and mix well until the blackberries burst slightly.
Place a pyramid of crushed ice into each glass and pour over the blackberry mixture.
Now top up each glass with the chocolate liquor, then place a blackberry and a piece of dark chocolate on top of each ice pyramid.