This Jalapeño Raspberry Bramble is a spicy twist on a modern gin cocktail. Dry gin and Chambord, lime juice and a homemade jalapeño raspberry simple syrup make for perfect sipping.
Pair this Raspberry Bramble with appetizers like chips and homemade guacamole or a charcuterie board with cured meats, olives, and crackers. Or serve your spicy Bramble cocktail alongside your favorite Mexican meal or other spicy food.
Chambord is a French liqueur made with raspberries, blackberries, and black currants and a cognac base. It’s said to have a velvety smooth texture with flavors of berries, vanilla, and citrus.
The heat of the jalapeño contrasts with the sweetness of the Raspberry Bramble. You can make this raspberry jalapeño cocktail less spicy by using less of the pepper. Or omit it altogether.
If you want more heat for your Raspberry Bramble, you can use a hotter chili pepper. Check out my spicy margarita recipe for more information about chili peppers!
Tip from the wise quacker: always be careful when you slice a jalapeño not to touch your eyes or other sensitive bits!
Read more about how to treat your eyes if you get chili oil in them (and also about lime juice sunburns) in this piece about surprising hazards in the kitchen.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Use another fruit in place of raspberries. I can easily imagine a jalapeño blackberry Bramble made with this blackberry simple syrup or a jalapeño watermelon Bramble.
- Use frozen raspberries. Just be aware that frozen raspberries will release more liquid, so consider cooking the raspberry syrup down if it ends up looking very watery.
- Use another spirit in place of gin. Did I hear you say, “Can I make this with tequila?” Yes. Yes, that tequila bramble sounds delightful. Or maybe then it’s a raspberry jalapeño margarita?
- Make a chili pepper infusion like in my spicy skinny margarita or cranberry sauce with jalapeño.
Recipe tips and tricks
The updated version of this Raspberry Bramble recipe was mirrors a sour formula. If you ever find yourself in need of a cocktail and no cocktail recipe, remember that sours have two ounces of spirit, three-quarters to an ounce of citrus, and three-quarters to an ounce of simple syrup. In this Bramble the sugar is split between raspberry liqueur and the jalapeño raspberry simple syrup.
Make the simple syrup: two options
Option 1: You can make simple syrups for cocktails with equal parts of sugar and water. Combine them in a small pot over low heat. When the sugar has dissolved, add the raspberries and jalapeño and let cool. Strain.
Bramble recipes often recommend a double strain to remove pulp and other bits. I find that a fine mesh strainer (pictured below) or other fine sieve works just as well.
Option 2 is more work but gives you stronger berry flavor. Combine the raspberries and jalapeño with a tablespoon of sugar and let macerate for 20 to 30 minutes. Macerating the berries makes them release liquid, so no additional liquid is needed. Strain, pressing the berries against the fine mesh strainer to express all the liquid.
Make a raspberry bramble: two options
Option 1: Combine all of the ingredients (gin, Chambord, lime juice, and jalapeño raspberry simple syrup) into a cocktail shaker with about a half cup of ice, shake, and strain your raspberry Bramble into a lowball glass filled with crushed ice.
Option 2: For a layered effect, first add only the gin and lime juice to the shaker. Shake and strain into your lowball glass with the crushed ice. Now combine the Chambord and simple syrup and pour it over the top.
Opened bottles of Chambord and other liqueurs won’t go “bad,” but they will lose some of their flavor after six months to a year. Your bottle of Chambord is best stored at cool room temperature, protected from light.
How about a peanut butter and jelly cocktail made with peanut butter whiskey?
No, go ahead and shake to whatever song you like. But there a few things you shouldn’t do.
If you love this Raspberry Bramble, check out other Ugly Duckling Bakery gin cocktails like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Jalapeño raspberry bramble
- Cocktail shaker
Raspberry jalapeño syrup
- ½ cup sugar
- ½ cup water
- jalapeño, seeded and sliced
- ½ cup raspberries, washed, plus three reserved for garnish
Raspberry jalapeño Bramble
- 2 ounces Tanqueray or other dry gin
- ¾ ounce lime juice
- ½ ounce raspberry jalapeño syrup
- ½ ounce Chambord or other raspberry liqueur
Raspberry jalapeño syrup
- Combine the sugar and water in a small pot and heat over low heat until the sugar has dissolved.½ cup sugar, ½ cup water
- Add the raspberries and chili pepper. Turn off the heat and let cool.jalapeño, seeded and sliced, ½ cup raspberries, washed, plus three reserved for garnish
- Strain the simple syrup into a clean jar. Extra syrup can be stored in the refrigerator for 1 to 2 weeks.
Raspberry jalapeño Bramble
- Fill a lowball glass with crushed ice.
- If you want simple, mix all of the Bramble ingredients (gin, lime juice, syrup, and Chambord) into a cocktail shaker filled with ice (not crushed ice). Shake and strain into your glass.2 ounces Tanqueray or other dry gin, ¾ ounce lime juice, ½ ounce raspberry jalapeño syrup, ½ ounce Chambord or other raspberry liqueur
- Garnish with fresh raspberries.
This jalapeño raspberry gin cocktail is adapted from Dick Bradsell’s Bramble made with dry gin, lemon juice, simple syrup, and crème de mûre, a blackberry liqueur. I’d encourage you to read this lovely tribute to Mr. Bradsell.
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