Ingredients
- 1 1/2oz London dry gin (Beefeater)
- 1/2oz Benedictine
- 1oz fresh lime juice
- 1oz fresh pineapple juice
- 1/2oz Rum Club Blackberry Syrup (recipe below)
- 2 dashes Angostura bitters
Preparation
Shake and strain, top with crushed ice and garnish with fresh mint sprig and a couple nice plump blackberries.
Rum Club Blackberry Syrup
Ingredients
- 850 grams Perfect Puree Blackberry
- 425 grams water
- 1275 grams white sugar
- 2 teaspoons citric acid
Preparation
Heat until sugar is just dissolved
DO NOT BOIL
Fine strain through chinois or other fine mesh strainer