Made this while soaking up the sun in my backyard. I do love me a good old-fashioned bramble but this time with some help from my herb spiral.
1.5 oz Townshend’s Gin
1 oz Fresh Lime Juice
0.75 oz Lime Sherbet
0.25 oz Grapefruit Peel-Infused Carpano Antica
0.25 oz Rosemary-Honey Syrup
4 drops Bittermens Boston Bittahs
2 drops Ginger Bitters
4 Blackberries & 2 Fresh Oregano sprigs
Muddle blackberries and oregano sprigs with lime sherbet, lime juice and rosemary-honey syrup in a shaker tin. Add gin, Antica, Bitters, and fill with ice then shake for 15-20 seconds. Fine strain into a double old fashioned glass over crushed ice. Garnish with a plump blackberry and a lovely sprig of flowering oregano.
- 4 Limes (peeled)
- 1.25 cups Sugar
- 10 oz Fresh Lime Juice
Prepare an oleo-saccharum by muddling the lime peels with the sugar. Once you see the oils and sugar starting to create a mash, let sit for 30
minutes. Add oleo-saccharum and lime juice to a saucepan over medium heat but don’t boil. Keep stirring to dissolve the sugar. Once it’s started to thicken, remove from heat, let cool, and strain into a bottle. It should keep for 2-3 weeks in the refrigerator.
- 1.5 cups Honey
- 1.5 cups Water
- 5-6 big Rosemary sprigs
Add everything to saucepan over medium heat. Stir off and on for 15 minutes or so. Remove from heat but let the Rosemary steep in the honey syrup for another 15-20 minutes, then strain into a bottle. It should keep for about a month in the refrigerator.
*Grapefruit Peel-Infused Carpano Antica
- 1 Grapefruit (peeled)
- 375ml bottle of Carpano Antica Formula
Add the peels of the grapefruit and the whole mini-bottle of Antica to a good-sized sealable jar. Give it a good swirl and leave in the fridge to infuse for at least 48 hours. Strain out peels back into the Antica bottle.