Top Menu Right My Account View Cart
7Mar/1212

The Bramble Cocktail Gel

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.17)
Loading ... Loading ...
RedditStumbleUponPrintFriendlyShare

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.

 

the-bramble-cocktail-gel

 

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

Preparation

Float

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.

Gin Sour

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!

RedditStumbleUponPrintFriendlyShare
  • Rocalot

    Nice fusion of natural and gast

  • Pingback: Cocktail Gels (or fancy Jell-O shots!) | Molecular Recipes

  • MadMurrie

    Question. I’m from the Netherlands and thus far I can’t find Knox gelatin here. Is that the reason the gin sour turns out so white? If so, does anyone know a good substitute I could get over here? Thanks!

    About the Bramble Cocktail Gel. It looks Great and I hope it tastes even better! I can’t wait to try it.

  • MadMurrie

    Question. I’m from the Netherlands and thus far I can’t find Knox gelatin here. Is that the reason the gin sour turns out so white? If so, does anyone know a good substitute I could get over here? Thanks!

    About the Bramble Cocktail Gel. It looks Great and I hope it tastes even better! I can’t wait to try it.

    • QuantumChef

      You can use gelatin sheets

      1 packet Knox = 7 g = 3 1/2 sheets of gold quality sheet gelatin

      • MadMurrie

        Thanks for your reply QuantumChef! So the gelatin sheets also turn out the same colour (white) as in the picture?

        • QuantumChef

          Yes.

          • MadMurrie

            Awesome, thanks QC!

    • D.

      Mad Murrie, I am also living in The Netherlands. There is a small grocery store in a shopping center in Wassennaar that sells British/American products. They sell various jello flavors. In a pinch you can always trying making it yourself using gelatine and juice.

  • Pingback: - Port Gin Sour Gel – - The Pocket Square

  • Misel

    Hi, I am from Croatia, can You say me how much ml or OZ is 1″ CUP” of Gin? Thanks

    • QuantumChef

      1 cup = 8 fl oz = 236 ml

    • HamptonBoy

      Natalia??????!!!!!

  • Rupert

    The ingredients are disgusting, but it looks cool.