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Black Rose
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Perfect for the onset of autumn, this blackberry-infused Black Rose cocktail recipe from Fever-Tree: The Art of Mixing is far from your average gin and tonic. Serve up at a quintessentially English dinner party to delight your guests.
First published in 2017
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This cocktail captures the essence of the classic Gin and Tonic but takes things a step further with the addition of the delicious blackberry syrup, which is sweet, rich and fruity. It really complements the gin in this drink and the blackberry flavour is intensified by reducing the blackberries with sugar. This refreshing drink is cool, smooth and beautifully hued with the colour of the fruit. It’s served in a goblet glass and garnished with a fragrant rosemary sprig.
Ingredients
Metric
Imperial
Blackberry syrup
- 140g of blackberries
- 100g of granulated sugar
- 100ml of water
- 1 lemon, zested
- 2 sprigs of thyme
Black rose
- 50ml of premium gin
- Indian tonic water, to top up
- 1 slice of lime
- 1 sprig of rosemary
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Method
1
To make the blackberry syrup, heat the blackberries, sugar and measured water in a saucepan until boiling. Reduce the heat and simmer for 20 minutes
2
Remove from the heat, add the lemon zest and thyme and leave to steep for 20 minutes. Strain and pour into a sterilised glass bottle. This will keep in the sealed bottle in a cool, dark place for up to 2 weeks
3
To make the cocktail, put the gin, syrup and lime wheel into a cocktail shaker. Shake well and muddle.
4
Add ice cubes and shake, then strain into a chilled goblet over ice. Top up with the tonic water and garnish with a rosemary sprig
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