- 200g caster sugar
- 200ml Bombay Sapphire Dry Gin
- 100ml freshly squeezed lemon juice
- 50ml crème de mûre (or crème de cassis)
- 4 whole blackberries and twists of lemon zest, to garnish
Make a simple syrup. Heat 100g caster sugar and 100ml water in a pan – do not boil. When the sugar dissolves, remove from the heat and stir in rest of the sugar. Strain into a lidded jar and leave to cool. (This syrup can be kept in the fridge for up to 6 months.)
Put the gin, lemon juice and 50ml of the syrup into a cocktail shaker. Half fill with crushed ice. Shake.
Fill 4 tumblers with ice, leaving 3cm at the top and strain the cocktail into the glasses. Drizzle a quarter of the crème de mûre (or cassis) over each so it trickles through the ice.
Garnish with a blackberry and zest, then serve.