Like an English summer, Dick Bradsell’s classic blackberry cocktail is over all too soon. The crème de mûre (blackberry liqueur) makes the drink, though it doesn’t need a lot. I get good results by free pouring or “lacing,” as Bradsell puts it—just enough to let some of the flavor and transparency of the Plymouth through.
2 oz gin (Plymouth)
3/4 oz lemon juice
1 barspoon rich simple syrup (2:1)
crème de mûre to taste (Leopold Bros.)
Combine gin, lemon and syrup and shake with ice. Strain into a 12-ounce glass of crushed ice. Lace with crème de mûre. Lemon and berry garnish. ADAPTED FROM A RECIPE BY DICK BRADSELL
Some notes on my cocktail life in San Francisco—mostly thoughts about classics or an idea I’m working on. Once in a while, I even go out and drink someone else’s liquor. (I try to take pictures to prove it.)