Newton & Pott: Blackberry Shrub Cocktail

The ingredients

  • 100ml Gordon’s London Dry Gin (£14, 70cl, Tesco)
  • 100ml Blackberry & Lavender Shrub (see recipe below)
  • lots of ice
  • tonic water
  • fresh blackberries and lavender to garnish

The method

  • Half fill a cocktail shaker with ice.
  • Add the gin, shrub and lemon juice.
  • Shake for at least a minute. Strain into two tall tumbler glasses filled with ice and top with tonic.
  • Garnish with blackberries and a sprig of lavender.


The ingredients

  • 500g blackberries
  • 1tsp lavender
  • 250g caster sugar
  • 200ml raw apple cider vinegar

The method

  • Gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender.
  • Secure a muslin square/cover over the opening of the jar.
  • Place into the fridge and gently rock/shake daily for about two to three days until the sugar has dissolved.
  • Once the fruit has macerated for a few days, place in a pan with the vinegar and gently bring to a very light simmer on a medium/low heat for about five minutes, softening the fruit.
  • Cool the mixture to room temperature then strain through a sieve into a jug, pushing it through with the back of a spoon.
  • Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub.
  • Pour the shrub into a bottle, seal, label and store in the fridge. Keeps in the fridge for up to four months.

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