Vedrenne Creme de Mure (Blackberry liqueur) 15% 700ml

Build

20 ml VEDRENNE Blackberry Liqueur - 15%
45 ml gin
20 ml lime juice
10 ml VEDRENNE Cane Sugar Syrup

Method

Shake all the ingredients except 10 ml of Blackberry Liqueur. Pour-over crushed ice in a rock glass. Add the remaining Blackberry Liqueur on top.

Build

50 ml Bas-Armagnac (Blanche or VS)
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberries

Method

Shake armagnac, lemon juice and syrup with ice for 10 seconds.
Strain over crushed ice in a rocks glass.
Drizzle the crème de mûre slowly over the top so it bleeds down through the ice.
Garnish with a lemon wheel and a few fresh blackberries.
Blanche d'Armagnac (un-aged, clear) keeps the cocktail bright; VSOP gives it autumn weight.

Build

50 ml Bourbon (or aged rum)
25 ml Crème de Mûre
25 ml Fresh lemon juice
1 fresh egg white
Garnish: 3 drops bitters on foam, lemon zest

Method

Dry-shake all ingredients (no ice) for 10 seconds to whip the egg white into a stable foam.
Add ice and shake again hard for 10 seconds.
Double-strain into a chilled coupe.
Drop 3 dashes of aromatic bitters on the foam and draw a line through with a cocktail pick.

Build

50 ml Dry gin
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberries

Method

Shake gin, lemon juice and simple syrup with ice until well chilled.
Strain over crushed ice in a rocks glass.
Drizzle the crème de mûre slowly over the top to create the classic bleeding effect.
Garnish with a lemon wheel and a few fresh blackberries.

Build

15 ml Crème de Mûre
120 ml Brut Champagne (well chilled)
Garnish: fresh blackberry

Method

Pour the crème de mûre into the bottom of a chilled flute.
Top very gently with brut Champagne — let the bubbles settle.
Drop a single fresh blackberry into the glass as garnish.