The Highland Bramble

Not all cocktails need exotic elements to be enjoyed in the warm months. Some can be mixed within minutes with ingredients found easily at home. One such gem is the Highland Bramble. Its punchy, fruity, and tarty flavours allure you into a joyful ambience of a warm summer morning in the highlands or countryside. And if mixed right, who is to say you won’t see butterflies fluttering around flowers and colourful birds chirping on trees? Brambles are the best when you are hosting a casual party in your backyard or on a yacht. It helps set that mood when you are celebrating the change of seasons and enjoying the balmy breeze.

So what can you expect from your Highland Bramble? Everything that you expect from a seasonal cooler. The Highland Bramble combines the citrusy tartness of the lemons with the sweetness of honey and berries, especially blackberries. One of its key ingredients – the crème de mure or blackberry liqueur packs in those tangy and sweet flavours and introduces you to the world of summery fruitiness spiked with good liquor.

When it was first introduced in London, back in the 1980s, bartender Dick Bradsell used gin to mix his first Bramble. But for a Highland Bramble, it is but logical to go for a good blended whisky from the Scottish highlands. Some say, a Highland Bramble is sure to make you fall in love with Scotch. Why not go ahead and see for yourself?

The Process

Combine 22 ml blended Scotch whisky, 15 ml of freshly squeezed lemon juice, a teaspoon of honey, and a dash of egg white in a shaker with ice. Shake well and strain the mixture into an old fashioned glass filled with roughly crushed ice. Drizzle 7 ml crème de mure and let it percolate through the solution for a few seconds. If it’s the berry season, garnish your drink with blackberries, blueberries, or raspberries, and now, serve and enjoy.


Compared to rye whiskey cocktails, bourbon cocktails are much harder to make. Bourbon has a natural sweetness that can sometimes mar other flavours used in making cocktails. Whereas rye whiskey, with a drier and spicier flavour gives cocktails that extra punch. The Revolver cocktail originated in 2003 in San Francisco and it was introduced by the legendary bartender, Jon Santer. Using rye-heavy Bulleit Bourbon (A bulle(i)t in a revolver!) to enjoy its spicy flavour, Santer added orange bitters and a measurement of strong coffee liqueur. The perfect balance between the strong flavours of coffee liqueur and bourbon is what makes this drink irresistible. He personally used the Jamaican coffee liqueur, Tia Maria. However, the Revolver can be tried with numerous other coffee liqueurs like Firelit, Galliano Ristretto, Araku, and Kahlua. All these flavours from different regions add their own unique sparks to the drink.

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