The Bramble Cocktail Gel
The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/author Toby Cecchini. The Bramble was created in the mid 1980s by Dick Bradsell at Fred’s Club in Soho,London. It is a delicious cocktail made with Plymouth Gin, lemon juice and sugar syrup. Other versions include blackberry liquor and a blackberry as a garnish like in this cocktail gel recipe.
Recipe by Toby Cecchini and reprinted from the NYT Magazine Blogs. Photo by Jelly Shot Test Kitchen.
Ingredients for the float
- 6 ounces crème de mûre (blackberry liqueur)
- 7 grams (1 packet) Knox unflavored gelatin
- 1 package (3 ounces) grape-flavored Jell-O gelatin
- 1 cup hot water
Ingredients for the gin sour
- 1 cup gin (lemon infused) (Note: vodka may be substituted!)
- 2/3 cup fresh lemon juice
- 1/2 cup sugar
- 28 grams (4 packets) Knox unflavored gelatin
- 1 cup hot water
1- In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes.
2- Let sit for 5 minutes, then stir in the crème de mûre.
3- In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer.
4- Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.
1- Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze.
2- Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go.
3- When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved.
4- Add the sugar and stir until that is also fully dissolved.
5- Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well.
6- Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight.
7- When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Read more about the cocktail gel technique to obtain a perfect cut here!