Not all cocktails need exotic elements to be enjoyed in the warm months. Some can be mixed within minutes with ingredients found easily at home. One such gem is the Highland Bramble. Its punchy, fruity, and tarty flavours allure you into a joyful ambience of a warm summer morning in the highlands or countryside. And if mixed right, who is to say you won’t see butterflies fluttering around flowers and colourful birds chirping on trees? Brambles are the best when you are hosting a casual party in your backyard or on a yacht. It helps set that mood when you are celebrating the change of seasons and enjoying the balmy breeze.
So what can you expect from your Highland Bramble? Everything that you expect from a seasonal cooler. The Highland Bramble combines the citrusy tartness of the lemons with the sweetness of honey and berries, especially blackberries. One of its key ingredients – the crème de mure or blackberry liqueur packs in those tangy and sweet flavours and introduces you to the world of summery fruitiness spiked with good liquor.
When it was first introduced in London, back in the 1980s, bartender Dick Bradsell used gin to mix his first Bramble. But for a Highland Bramble, it is but logical to go for a good blended whisky from the Scottish highlands. Some say, a Highland Bramble is sure to make you fall in love with Scotch. Why not go ahead and see for yourself?
Mix your own Highland Bramble
Combine 22 ml blended Scotch whisky, 15 ml of freshly squeezed lemon juice, a teaspoon of honey, and a dash of egg white in a shaker with ice. Shake well and strain the mixture into an old fashioned glass filled with roughly crushed ice. Drizzle 7 ml crème de mure and let it percolate through the solution for a few seconds. If it’s the berry season, garnish your drink with blackberries, blueberries, or raspberries, and now, serve and enjoy.
Isn’t this the most wonderful time of the year? The New Year brings hope for new beginnings, new possibilities, and of course, new cocktails to add to our drink repertoire. Irish whiskey, though in initial decline, has certainly been revived.
Whisky lovers have been chasing whisky with pickle brine for ages, and nobody really knows where or how it started. One thing is for certain though-- that the name Pickleback wasn’t coined until 2006. A Brooklyn bartender, Reggie Cunningham, was the one who came up with the name.