Jalapeño Raspberry Bramble
This jalapeño raspberry Bramble is a spicy twist on yet another classic gin cocktail. It’s made for sipping alongside your favorite Mexican meal or other spicy food.
The original Bramble is a modern cocktail created by Dick Bradsell made with a dry gin, lemon juice, simple syrup, and crème de mûre (blackberry liqueur). If you have a moment, I’d encourage you to read this lovely tribute to Mr. Bradsell. He’s someone I wish I could have met.
A few notes
You can make this raspberry jalapeño cocktail less spicy by using less of the pepper. Or omit it altogether. If you want more heat, use the whole pepper or just let it macerate for longer.
A few words of experience: always be careful when you slice a jalapeño not to touch your eyes (especially if you wear contacts) or other sensitive bits.
Recipes for Brambles often recommend a double strain to remove pulp and other bits. I find that a chinois (pictured below) or other fine sieve works just as well.
FAQ about this jalapeño raspberry Bramble
Macerating the berries in sugar will cause them to release liquid, so no additional liquid is needed.
No, go ahead and shake to whatever song you like. But there a few things you shouldn’t do.
Yes, you could turn down the heat by omitting the jalapeño or using less. Or turn it up by using the whole jalapeño or macerating for longer.
Absolutely. I can easily imagine a jalapeño blackberry Bramble or a jalapeño watermelon Bramble. I do have some watermelon…
Yes. Although frozen berries may release more liquid, so consider cooking the syrup down if it ends up looking very watery.
Did I hear you say, “Can I make this with tequila?” Yes. Yes, you can.
Jalapeño raspberry bramble
- Cocktail shaker
Raspberry jalapeño syrup
- ½ cup raspberries, washed, plus extra for garnish
- ½ jalapeño, sliced (see notes)
- 1 tbsp sugar
- 1 ½ oz Tanqueray or other dry gin
- ½ oz lime juice
- ½ oz raspberry jalapeño syrup
- ½ oz Chambord or other raspberry liqueur
Raspberry jalapeño syrup
- In a small bowl, mix the raspberries, sliced jalapeño, and sugar. Cover with plastic wrap and let sit at room temperature for 20-30 minutes to macerate.
- Remove the jalapeño, and pour through a fine meshed sieve over another bowl. Mash the raspberries (who knew there were so many seeds?!) against the sieve. If you're using a fine meshed sieve, you can use a clean spatula to scrape down the liquid on the outside of the sieve.
- 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.
- Alternative presentation: add the gin and lime juice to the shaker, shake and strain as above. Combine the syrup and Chambord and pour over the top, creating a layered appearance to the Bramble.
- Garnish with fresh raspberries.
If you make this raspberry jalapeño bramble or have any questions, please comment and/or share a pic!
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