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.
Ingredients
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
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, 2 tbsp 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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Black Rose
