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Prep time
5 minutes
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Cook time
20 minutes
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Serves
1
Author Notes
Whenever I host a party, setting up the bar is always the trickiest part. I never set up a full bar—it’s overwhelming, and I find that most guests don’t want to make their own drinks. Instead, I serve wine, beer, and a singular, specialty cocktail that reflects the theme of the party. It can be one that’s shaken, stirred, or batched—my only requirement is that it’s fairly easy to make and very pretty to look at. I don’t have a bar cart, so I use a live-edge wood countertop my husband and I made when we first moved into our apartment. It’s a blank slate and it’s up to me to set the scene for a beautiful bar.
This Holiday Bramble, featuring NOLET'S Silver Gin, fits the bill perfectly. Blackberries, cranberries, and lemon come together with NOLET'S Gin to create a jubilant, festive cocktail. The sweet, jewel toned Chambord and blackberry syrup, plus the fruity, floral flavors of NOLET'S Gin are nicely cut by the acidity of cranberry and lemon juices. Shaken, this cocktail has a sparkly quality when poured into a coupe. Batched, it’s a fun way to be ultra-prepared for your guests, or a wonderful gift to bring to someone’s home. Fruit-forward and rich in color, this cocktail is a vibrant start to your holiday gathering and the only cocktail you’ll need at your next party.
For a fun similar alternative, you can try substituting Creme de Cassis (black currant liqueur) for the Chambord. —Jessica Faith Meter
Test Kitchen Notes
This recipe is shared in partnership with NOLET'S Gin —Food52
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Ingredients
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For the blackberry simple syrup:
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1/2 cup
water
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1/2 cup
granulated sugar
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5 ounces
fresh blackberries
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1 teaspoon
freshly squeezed lemon juice
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—
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For the sugared cranberries:
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1/4 cup
water
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3/4 cup
granulated sugar, divided
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1 1/2 cups
fresh cranberries, rinsed and dried
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—
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For the cocktail:
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1 1/2 ounces
NOLET'S Silver Gin
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1/2 ounce
Chambord
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1 ounce
cranberry juice
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3/4 ounce
freshly squeezed lemon juice
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1/2 ounce
blackberry simple syrup
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Sugared cranberries, to garnish
Directions
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Make the simple syrup: Combine sugar, water, and blackberries in a small saucepan and set over medium-high heat. Bring to a fast simmer, stirring occasionally to prevent burning.
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When berries are softened, gently smash them using the back of a wooden spoon. Cook over low heat at a gentle simmer for 10 to 15 minutes until the syrup is reduced and thickened.
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Remove the syrup from heat and strain through a fine mesh sieve. Discard the leftover seeds. Add lemon juice and stir. Chill in the fridge until completely cooled. You can store this syrup in an airtight container for up to 2 weeks.
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Make the sugared cranberries: Combine water and ¼ cup sugar in a medium saucepan. Bring syrup to a boil and simmer over low heat for 3 to 5 minutes. Add cranberries to the simple syrup and stir to coat completely. Remove the pot from heat and continue stirring the cranberries for 1 minute.
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Using a slotted spoon or spider, carefully remove cranberries from hot syrup and transfer to a baking rack or parchment lined baking sheet. Let dry at room temperature for 1 hour. Roll the cranberries in the remaining sugar to fully coat. Store in an airtight container until ready to serve.
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Make the cocktail: In a cocktail shaker with plenty of ice, add NOLET'S Gin, Chambord, cranberry juice, lemon juice, and simple syrup. Shake for 30 seconds, until chilled.
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Pour into a coupe, and garnish with sugared cranberries.
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