Bombay Bramble Clover Club Cocktail
An elegant elixir that must be made with Bombay Bramble Blackberry & Raspberry Flavored Gin.
Bombay Bramble Blackberry & Raspberry Flavored Gin
The word "bramble" has been used since at least the 13th Century to describe shrubs like blackberry or raspberry plants, which tend to be thorny and grow in tangled masses. The word comes from the Old English bræmbel or brambel, which referred to a thorny shrub or bush. It is related to the Middle English bramble and is thought to be derived from the Old Norse word brámból (meaning "thorny bush").
Bombay released its Blackberry & Raspberry infused gin in 2020 in an effort to capture younger drinkers who prefer sweeter, fruit infused liquors. But Bombay is not sweet per se. While it is infused with the essence of the two berries, it is not a liqueur and so must rely on simple syrup in a cocktail to bring out the true sweetness and flavor of raspberries and blackberries.
This cocktail will put your bartending prowess on display, using an egg white to create the frothy cap to the cocktail. Don’t underestimate the need to garnish this cocktail with a fresh raspberry and a fresh blackberry to create this truly visually arresting beverage.
Bombay Bramble Clover Club Cocktail
Ingredients
- 4 oz Bombay Bramble
- 2 oz fresh lemon juice
- 2 oz simple syrup
- 1 egg white
- 2 each fresh blackberries and raspberries for garnish
Instructions
- Fill two champagne coups with hard ice and water and allow to chill,
- Add all the ingredient to a cocktail shaker and shake vigorously without ice. This will get the egg white frothy.
- Add hard ice to the cocktail shaker and shake until it is frosted on the outside.
- Pour out the ice and water from the champagne coups and strain the cocktail into each glass.
- Garnish each coup with a skewer of one each raspberry and blackberry.
Notes
- The term "hard ice" is an old bartender term from the days when a mixologist would use an ice pick on a large block of ice to pick off large chunks of ice to make a cocktail. Today, the term "hard ice" is to distinguish it from "crushed ice" or "shaved ice."
