WEST ELEVEN COCKTAILS - Blueberry Bramble Video Feature - Ready Made Cocktail

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WEST ELEVEN COCKTAILS - Blueberry Bramble <font color=red>Video Feature</font>
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The Bramble is, strictly speaking, not a classic (if, by definition, a classic has to have been created during a certain era to prove it can stand the test of time). But we're taking a punt here that you will still see it gracing cocktail lists in a hundred years time.

Invented in the late 80's by London cocktail guru Dick Bradsell, this cocktail calls for gin balanced with sugar and lemon juice and then flavoured with a blackberry liqueur called creme de mure. West Eleven chose to remove the liqueur and replace this with two fresh berry purees, and after some most enjoyable experimentation they found that blueberry and raspberry worked amazingly together.

After countless trips to various specialist fruit shops they came up with the right mixture to create what is arguably the most luxurious cocktail in the range, with a liquid of such velvety viscosity you might be hard pushed to detect any alcohol in there at all!

Watch the YouTube video by Ben Reed, manager of London's first celebrity, hotel and members Bar - the Met bar in the '90s. He was at the forefront of the cocktail revolution and has been blazing trails ever since.




Category(s):     White Page Sites

Producer: West Eleven Cocktails   -   www.westelevencocktails.com
ABV:   8.5%
Brand:   West Eleven Cocktails

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With cheesy disco drinks a thing of the past and dressing garish blue cocktails with sparklers a distant memory, people are waking up to the fact that the cocktail is not just a means to an end. It certainly doesn't belong solely on your best friend's hen night or during the first week at the Freshers' week.
The cocktail has recently been going from strength to strength. After a period in the doldrums during the '80s it has found its feet again and since the Millennium the mixed drink is back, it's here to stay and it's a little more grown up this time.
With cocktail bartenders looking to chefs and sommeliers to understand flavour, balance and depth of taste, today's cocktail is infinitely more refined than that of yesteryear.
But away from style bars or five star hotels where do your get hands on one of these delights?
We tried, couldn't and decided we wouldn't (ever again).
And then we thought, "if a jobs worth doing its worth doing yourself!"

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