Circus cocktail

This brandy and blackberry spiked cocktail is the perfect autumn aperitif
Circus cocktail

There’s no clowning around with this brandy and blackberry circus concoction from Charlotte Barker of The Dark Horse in Bath

Serves    1
  • Somerset Cider Brandy Ice Cider 40ml
  • Lemon juice 20ml, freshly squeezed
  • Blackberry and rosemary syrup* 20ml
  • Harvey’s Signature 12yo Sherry 10ml
  • Fevertree Spiced Orange Ginger Ale
  • Orange 1

For the syrup*:

  • Blackberries 300g
  • Water 100ml
  • Sugar 100g
  • Rosemary 1 sprig
  1. First make the syrup: bring all of the ingredients to a gentle boil in a pan. Allow to cool before stirring and straining through cheesecloth or muslin. Keep refrigerated.
  2. To assemble the cocktail: build the first four ingredients in a highball glass with ice. Stir gently and top with ginger ale. Garnish with an orange slice.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Somerset Cider Brandy Ice Cider 40ml
  • Lemon juice 20ml, freshly squeezed
  • Blackberry and rosemary syrup* 20ml
  • Harvey’s Signature 12yo Sherry 10ml
  • Fevertree Spiced Orange Ginger Ale
  • Orange 1

For the syrup*:

  • Blackberries 300g
  • Water 100ml
  • Sugar 100g
  • Rosemary 1 sprig

Method

  1. First make the syrup: bring all of the ingredients to a gentle boil in a pan. Allow to cool before stirring and straining through cheesecloth or muslin. Keep refrigerated.
  2. To assemble the cocktail: build the first four ingredients in a highball glass with ice. Stir gently and top with ginger ale. Garnish with an orange slice.
Supported by
Churchill Recreate
Trevethan Distillery - Banner
Supported by
Trevethan Distillery - Banner

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • Somerset Cider Brandy Ice Cider 40ml
  • Lemon juice 20ml, freshly squeezed
  • Blackberry and rosemary syrup* 20ml
  • Harvey’s Signature 12yo Sherry 10ml
  • Fevertree Spiced Orange Ginger Ale
  • Orange 1

For the syrup*:

  • Blackberries 300g
  • Water 100ml
  • Sugar 100g
  • Rosemary 1 sprig
  1. First make the syrup: bring all of the ingredients to a gentle boil in a pan. Allow to cool before stirring and straining through cheesecloth or muslin. Keep refrigerated.
  2. To assemble the cocktail: build the first four ingredients in a highball glass with ice. Stir gently and top with ginger ale. Garnish with an orange slice.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.