4.91 from 21 votes
A close up of liqueur glasses of bramble whisky
Bramble whisky
Prep Time
10 mins
Infusion Time
90 d
Total Time
90 d 10 mins

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

Course: Alcoholic Drinks
Cuisine: British
Servings: 40 shots (about 900ml)
Calories: 70 kcal
Author: Helen Best-Shaw
  • 200 g blackberries
  • 100 g elderberries (optional)
  • 200 g sloes
  • 70 cl whisky
  • 200 g sugar
  1. Pick over the fruit and discard any that are damaged. If needed, rinse and gently pat dry.

  2. Put the fruit in a wide-mouthed 1.5 litre jar along with whisky and sugar.

  3. 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.

  4. If using elderberries discard the stalks, as they can cause tummy upsets.

  5. Shake daily until the sugar has dissolved. This will only take a week or so.

  6. Store the bramble whisky in a dark cupboard for at least three months (six is better).

  7. 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.

Recipe Notes

Nutritional Information

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.