TEMPERLEY BRAMBLE SOUR There’s still a few blackberries in the bramble bushes or you may well have frozen some for the winter months which are perfect for this autumnal or winter cocktail
MARK HIX
INGREDIENTS
DIRECTIONS
• 90ml Somerset 3yr cider brandy • 40-50ml Burrow Hill apple juice • 30ml Somerset Pomona • 25ml white sugar syrup • The juice of a small lemon • 1 egg white • A few blackberries crushed with the back of a spoon and a whole one to garnish.
1. Put all of the ingredients into a shaker, shake without ice briefly to combine all of ingredients. 2. Then fill the shaker with cubed ice and shake for roughly ten seconds to ensure sufficient chilling and dilution. 3. Strain into a Champagne coupe and garnish with a blackberry.
Serves 2
42 The Marshwood Vale Magazine November 2021 Tel. 01308 423031
