Bramble Whisky

This variation on a traditional bramble whisky makes the most of autumn hedgerow fruit – a unique and warming tipple to impress your guests on winter nights. 

The Ultimate Bramble Whisky

Ed and I love the traditional flavours of sloe gin and bramble whisky as the nights draw in. In this bramble-plus recipe, we have used elements of both and added a optional extra of elderberries, making the most of the fruits of autumn walks. The result is a rich, complex, warming drink that we think is so much better than a plain blackberry whisky.  

This recipe is not complicated but it does take time. The first stage is to find your fruit. Although you can vary the fruit, this recipe uses a combination of blackberries, elderberries and sloes.

However, they don’t all ripen at the same time and you want to use the fruit at its best, so I start the bramble whisky with elderberries (if using) and blackberries and leave plenty of room in the jar. I then add the sloes when they’re ripe. 

Whatever combination you use, the ratio of fruit to sugar to whisky always stays the same. You need about 500 g fruit and 200 g sugar for 70 cl whisky. If you don’t expect to be able to find sloes, just use 500 g blackberries and elderberries, make a straight blackberry whisky or substitute other autumn fruit such as damsons. 

I’ve had the most success with the majority of the fruit being blackberries and sloes, so be cautious when you experiment with the ratios. 

Harvesting the Hedgerow

There is a tradition in parts of the British Isles that you shouldn’t gather blackberries after Michaelmas. Apparently the devil was cast down by St Michael into a prickly tangle of brambles, spat on the fruit and ruined it.

Blackberries were therefore no good after the feast of St Michael, which is celebrated on 29 September. It is true that you find more and more spoilt fruit later in the season, but in reality you need to pick your fruit when nature provides. 

The blackberry harvest in the UK lasts throughout August and September and into October depending on local conditions and the type of bramble.

Peak blackberrying time varies with weather and exposure, so that sunny hedgerows may fruit at a different time from sheltered woodland plants. If you are lucky enough to have a garden cultivar, it may produce earlier or later than the wild bramble over the fence. 

Elderberries are available at about the same time, from mid August into early October, so harvest your blackberries and elderberries together and use these to start your bramble whisky. Sloes can be gathered later in October and added to the mix.  We’ve got some helpful hints and tips on harvesting sloes. 

How to Make Bramble Whisky

Step one – Choose a mid price supermarket own label blend as the base for your bramble whisky (or whiskey!). To achieve the best results, you want neither cheap and nasty nor premium malt (which would be a waste).

Pick over your ripe elderberries and blackberries,  discarding any fruit that is damaged or mushy. Remove all of the stalks from the elderberries (these contain compounds that can cause stomach upsets). If the fruit is dusty, quickly rinse it. Then spread it out on a clean cloth to dry.

Step two – Put the blackberries and elderberries (if using) in a wide-mouthed jar with two thirds of the sugar and whisky. (Don’t use a bottle at this stage, as you need to be able to easily add the fruit.) Give the jar a good swirl to help the sugar dissolve.

Step three – Put the jar somewhere handy and give it a daily shake to dissolve the sugar. Once the sugar has dissolved, put it in a cool dark cupboard. It will rapidly turn a deep wine red. 

Step four – When you have your sloes, rinse them if necessary and add them to the jar with the rest of the whisky and sugar. Put the jar back in the cupboard and then leave it for at least three months.

Step five – Give your bramble whisky plenty of time to infuse; three months is the minimum but six months is better. When you can’t wait any longer, pour off the whisky through a jelly bag or clean muslin cloth in a sieve.  Taste and add more sugar if needed. 

Step six – Pour the strained whisky into a clean, sterilized bottle and seal it tight. You can drink the bramble whisky now, but it will be even better if you leave it to mature for a few months longer. However, it won’t last forever, so drink within a year or so of bottling.

Hints & Tips for Bramble Whisky

• You can strain the whisky with a coffee filter in order to get a clearer whisky. However, it takes more time. We find that a muslin cloth or jelly bag in a sieve works fine.
• Vary the fruit to make the most of what you have available. You could experiment with loganberries, damsons or plums. Similarly, you could use a different spirit, so if you don’t like whisky, try bramble brandy.   If you change the recipe write it on a sticky label, and stick it on the bottle, so you remember what you did and can replicate the batch for another time. 
• You could add some spice, such as a pinch of allspice, star anise, or some cinnamon for a real winter warmer. Go easy on them however, as a little goes a long way. Experiment with your favourites.
• Try adding orange or lemon peel for extra zing.
• Try adding a splash of blackberry whisky to fruit compotes or berry pies and crumbles.
• Don’t throw away the whisky-soaked fruit. Instead, try these ideas:
  • Pick out the blackberries to serve with venison or game recipes, or use them in desserts, served with cream, in fruit puddings or over ice cream to make a grown up sundae.
  • Use the soaked fruit to stuff a game bird. 
  • Cover the stained fruit in sherry to make a new infusion. 

  

  For more warming winter drinks, try my classic sloe gin or spiced mulled cider.

  Make the most of your blackberries with this delicious apple and blackberry steamed pudding and my blackberry and pear traybake. 

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  Print Recipe

  4.91 from 22 votes

  Bramble whisky

  A delicious, warming blackberry and hedgerow fruit whisky that's perfect for winter evenings

  Servings: 40 shots (about 900ml)

  Author: Helen Best-Shaw

  Prep Time10 mins

  Infusion Time90 d

  Total Time90 d 10 mins

  Ingredients

  • 200 g blackberries
  • 100 g elderberries ((optional))
  • 200 g sloes
  • 70 cl whisky
  • 200 g sugar

  Instructions

  • Pick over the fruit and discard any that are damaged. If needed, rinse and gently pat dry.
  • Put the fruit in a wide-mouthed 1.5 litre jar along with whisky and sugar.
  • Add the fruit as it becomes ripe. It doesn't all have to go in at the same time, but if you are adding some later you need to reserve some of the whisky and sugar in proportion to add with the new fruit.
  • If using elderberries discard the stalks, as they can cause tummy upsets.
  • Shake daily until the sugar has dissolved. This will only take a week or so.
  • Store the bramble whisky in a dark cupboard for at least three months (six is better).
  • Using a sieve and muslin cloth, strain off the whisky from the fruit. Decant the bramble whisky into a clean dry bottle. If you can wait, leave it to mature for another three months.

  Notes

  • You can strain the whisky with a coffee filter in order to get a clearer whisky. However, it takes more time. We find that a muslin cloth or jelly bag in a sieve works fine.
  • Vary the fruit to make the most of what you have available. You could experiment with loganberries, damsons or plums. Similarly, you could use a different spirit, so if you don't like whisky, try bramble brandy.   If you change the recipe write it on a stick label, and stick it on the bottle. 
  • You could add some spice, such as a pinch of allspice, for a real winter warmer. Go easy on them however, as a little goes a long way. Experiment with your favourites.
  • Try adding orange or lemon peel for extra zing.
  • Try adding a splash of blackberry whisky to fruit compotes or berry pies and crumbles.
  • Don't throw away the whisky-soaked fruit. Instead, try these ideas:
    • Pick out the blackberries to serve with venison or game recipes, or use them in desserts, served with cream, in fruit puddings or over ice cream to make a grown up sundae.
    • Use the soaked fruit to stuff a game bird. 
    • Soak leftover sloes in sherry to make a new infusion. 

  Nutritional Information

  • This recipe is 3 WeightWatchers Smart Points

  • Please note that the nutrition information provided below is approximate and meant as a guideline only.

  • Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

  Nutrition Facts

  Bramble whisky

  Amount Per Serving

  Calories 70 Calories from Fat 9

  % Daily Value*

  Fat 1g2%

  Saturated Fat 1g6%

  Sodium 2mg0%

  Potassium 23mg1%

  Carbohydrates 7g2%

  Fiber 1g4%

  Sugar 6g7%

  Protein 1g2%

  Vitamin A 18IU0%

  Vitamin C 3mg4%

  Calcium 2mg0%

  Iron 1mg6%

  * Percent Daily Values are based on a 2000 calorie diet.

  Course: Alcoholic Drinks

  Cuisine: British

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