Blackberry rosemary collins

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Alexander & James were kind enough to send me a beautiful package filled with luxury purple boxes (the colour of quality is it not?  Just ask HRH).  These boxes were padded and filled with the most sublime of gifts – a rather slick glass ice bucket and glass and, my holy grail, gin.  It seemed only pertinent to invite our best looking friends round for a tipple and then keep them waiting an impolite half hour whilst taking photos of their drinks before finally saying cheers.

Worth noting that the Tanqueray No. Ten was pretty special.  I am a self-confessed gin snob and this was superb.  I genuinely was rather chuffed with the cocktail I created for our evening and do urge you to try it but I also fully intend to get another bottle to enjoy, as nature intended, with tonic.

Blackberry Rosemary Collins

Tanqueray  No. Ten
sparkling water or soda water

1 part water
1 part caster sugar
1 part fresh blackberries (+ extra for serving)
2 sprigs fresh rosemary (+ extra for serving)
1 lemon


Begin ideally at least an hour in advance by preparing your blackberry, rosemary infused sugar syrup (or gomme if we’re being fancy).  Simmer the water, sugar, berries and rosemary over a medium heat for around 10 minutes or until the liquid has reduced by around 1/3.  When cool, transfer to a stoppered bottle or other pouring/storing jug.

Place 5 ice cubes into a cocktail shaker followed by 50ml gin, 50ml syrup and a squeeze of lemon.  Shake vigorously before straining into a chilled cocktail glass and topping with a dash of sparkling water.  Garnish with a couple of berries and a sprig of rosemary.

Enjoy with friends.  Repeat until the bottle of gin is empty.  Quit pretending you’re fancy cocktail connoisseurs and take your gin filled legs to the closest chippy… we tried out Old Salty’s and it was pretty darn good (and I don’t think that was just the gin talking).

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1 Comment

  1. 8 Oct / 11:48 am

    oH my this sounds so good. I will have to give this recipe a go.

    Meg |

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