Black Rose

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

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.




Blackberry syrup

Black rose


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
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

To make the cocktail, put the gin, 2 tbsp syrup and lime wheel into a cocktail shaker. Shake well and muddle.


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

First published in 2017

Andy Zolnierowicz from Fremont, Chicago, is a contributor to Fever-Tree’s new book, Fever-Tree: The Art of Mixing.

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