Thursday, August 3, 2017

Bahama Bob's Papa Pilar Dark Bramble and Creme de Mure

     I had an idea for a cocktail, but I came across Creme de Mure, and I stared to play with it.  Creme de Mure is a Blackberry Liqueur, that is a frank and powerful olfactory attack, with impressions of puree of fresh fruit and jam.  Round and pleasant mouth brought by the freshness of the fruit.  Aromatic power of the blackberry. Bitterness of seeds at the end.  This is a wonderful liqueur that adds a dynamic flavor to so many cocktail possibilities.  Below is a twist on the classic Bramble.

Bahama Bob’s Pilar Dark Bramble

  • 2 Oz. Pilar Dark Rum
  • ¾ Oz. Fresh Squeezed Lemon Juice
  • ½ Oz. Simple Syrup
  • ½ Oz. Bahama Bob’s Blackberry Liqueur

Place all ingredients except Bahama Bob’s Blackberry Liqueur into a shaker filled with ice.  Shake until chilled and strain into a rocks glass filled with fresh ice.  Drizzle Bahama Bob’s Blackberry Liqueur over the drink and garnish with a lemon zest.

Bahama Bob’s Creme de Mure
  • 12 Oz.  Blackberries freshor frozen
  • 14 Oz. Good Cabernet Sauvignon Wine
  • 12 Oz.  Sugar in the Raw
  • 10 Oz. Doorly’s White Rum

Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.

Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits.  Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the vodka or gin. Using a small jug, pour into bottles, then seal and label. It’s ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.