- 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
Chocolate bramble cocktail by Paul Young
Ingredients
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.
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