This is a home concoction and my take on a classic bramble cocktail.
1.5 oz Vanilla Black Tea-Infused Gin
0.75 oz Chai-Infused Demerara Syrup
0.75 oz Fresh Lime Juice
0.25 oz Creme de Cassis
4-5 Fresh Blackberries
3 Basil leaves
*Vanilla Black Tea-Infused Dry Gin:
Put 2-3 tablespoons of loose leaf Vanilla Black Tea into a quart canning jar, then add one bottle of Dry Gin, seal it shut, and give it a good swirl. After an hour or two strain the tea leaves out into a bottle.
The infusion should last indefinitely at room temperature.
*Chai-Infused Demerara Syrup
Put 6 ounces of Demerara sugar, 6 ounces of water, and 1.5 tablespoons of Chai Tea into a saucepan over medium heat and bring to a boil. Remove from heat and let the mixture steep for about 15-20 minutes. Once cool, strain through a Tea strainer into a bottle. The syrup will keep for 2-3 weeks in the refrigerator
Begin by muddling the blackberries and basil leaves with the lime juice and Demerara syrup in a mixing tin. Add the rest of the ingredients with ice into the tin, cover and shake for 20-30 seconds. Double strain into a double old fashioned glass over a big ice cube. Garnish with a blackberry and basil leaf. Keep brambling baby.