20ml purée of English blackberries
10ml crème de mûre
Dash gomme syrup
Blackberries to garnish
To make the purée, blend 50ml hand-picked blackberries and strain through a sieve.
To make each drink, add all the ingredients to a cocktail shaker full of ice.
Shake for 10 seconds to reach the correct degree of dilution.
Pour the mixture into a tumbler and garnish with two whole blackberries.
Recipe supplied by Will Smith, owner, Arbutus restaurant, Soho, London