Main Course
Bramble Highball with Blackberry Syrup & Chilli Ginger Beer
A refreshing Bramble Highball cocktail made with homemade blackberry syrup, fresh mint, lime, and fiery chilli ginger beer. The perfect balance of sweet, spicy, and zesty.
Mixologist’s Tips:
- If you want a more layered presentation, pour syrup over the ice after the ginger beer for a “sunset” effect, then give a quick stir before sipping.
- Clapping the mint between your hands before muddling releases aroma without bitterness.
Ingredients
Blackberry Syrup (makes enough for 8–10 drinks)
- 200 g fresh blackberries
- 100 g caster sugar
- 100 ml water
Cocktail Ingredients
- 30 ml blackberry syrup
- 1/2 fresh lime (cut into 3 wedges)
- 6 fresh mint leaves
- Ice (cubed, lots)
- 150 ml Poacher’s Ginger Beer with Chilli
- Garnish: dehydrated lime wheel, fresh blackberry
Method
Blackberry Syrup
- Add blackberries, sugar, and water to a small pan.
- Simmer gently for 5–6 minutes until fruit is soft and juicy.
- Mash lightly, then strain through a fine sieve, pressing to extract syrup.
- Cool and store in the fridge (keeps 1 week).
Cocktail
- Muddle: In the base of a tall, slim highball glass, add lime wedges and mint leaves. Muddle gently just enough to release juice and aroma, not shred the mint.
- Remove spent lime: If you want a cleaner look, remove the muddled lime wedges now; if you like a rustic look, leave them in.
- Build: Add the blackberry syrup, then fill the glass to the top with ice cubes.
- Top: Pour over the Poacher’s Ginger Beer with Chilli.
- Stir: Give it a gentle stir to mix the syrup through without losing fizz.
- Garnish: Float a dehydrated lime wheel on top and spear a blackberry for the rim.
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