Sipsmith Bramble

November 24, 2016 by Robbie Stowe

For those hoping for a white winter, there’s unfortunately no guarantee. Thanks to Phil Docherty at Chotto Matte – a London bar-restaurant that specialises in hybrid Japanese-Peruvian Nikkei cuisine, as well as craft cocktails – there’s at least the certainty of a well-mixed wintertime pour.

 

Ingredients

 

Method

  1. Build in a rocks glass with cube ice and stir.
  2. Top with crushed ice, a crème de mûre float.
  3. Add a blackberry garnish.

 

Glassware

Rocks Glass

 

Garnish

Berries

 

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POST BY Robbie Stowe
Drink slinging, Fire breathing, Flair master and full time Booze Fanatic.
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