Jamie Oliver’s Bramble is gin, lemon juice, sugar syrup and a spoonful of blackberry jam, poured over ice and topped with soda water. It makes one long drink, stirred in a jug, from his book Together (2021).
The Bramble is a modern British classic, created by bartender Dick Bradsell in 1980s Soho. His original gets its blackberry flavour from crème de mûre, a liqueur. Jamie swaps that for jam, which most kitchens already have.
The jam is the only tricky part, because it has to dissolve fully into the gin and lemon. Mix everything well in the jug before it meets the ice, since cold liquid won’t break it down.
Jamie Oliver Bramble
Course: DrinksCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA no-shaker take on a London bar classic, from Together: blackberry jam does the work of the liqueur, and soda stretches it into a long, lighter drink. Gluten-free and dairy-free.
Ingredients
50ml gin
2 teaspoons caster sugar syrup (see note)
15ml freshly squeezed lemon juice
1 teaspoon blackberry jam or jelly
ice cubes
soda water
1 blackberry, to garnish (optional)
Directions
- Mix: In a little jug, mix the gin, sugar syrup, lemon juice and blackberry jam or jelly together really well.
- Pour: Pour into a tall glass filled with ice.
- Top up and garnish: Top up with soda water just before serving, and garnish with a blackberry, if you like.
Notes
- (sugar syrup): Jamie makes his with either demerara or white caster sugar. Mix two parts sugar to one part boiling kettle water in a small pan, then stir over a medium heat until dissolved. Cool, then bottle.
FAQs
How is this different from a classic Bramble?
The classic is a short drink: shaken, strained over crushed ice, with crème de mûre drizzled on top so it bleeds down through the glass. It’s strong and intense, and it needs a cocktail shaker.
Jamie’s version needs only a jug. The jam is stirred straight in, the glass holds ordinary ice cubes, and the soda turns it into a long, lighter drink. It’s the Bramble rebuilt for a home kitchen.
Should I use blackberry jam or jelly?
Jamie gives you the choice, and both work. Jelly is seedless and smooth, so it dissolves cleanly and leaves a clear, deep purple drink.
Jam brings more fruit and a few seeds, which some people like as proof it’s homemade. Our tip: if you’re using jam and want a cleaner glass, pour the jug mixture through a tea strainer onto the ice.
Demerara or white sugar for the syrup?
Jamie’s tip allows either. White caster sugar makes a clear, neutral syrup that lets the blackberry and gin lead, while demerara adds a gentle caramel note and a darker colour.
His ratio is two parts sugar to one part water, which is richer than an equal-parts syrup. That’s why only 2 teaspoons go into each drink, and why the bottle goes a long way.
Can I make a jug for a party?
Jamie’s recipe makes one, but the jug method scales easily, so this is our suggestion. Multiply the gin, syrup, lemon and jam by the number of guests and mix them in a bigger jug ahead of time.
Keep the ice and soda separate until you pour, so every glass stays fizzy. For a fuller drinks tray, Nigella’s grapefruit margarita and negroni sbagliato sit happily alongside.
Which gin works best?
Jamie doesn’t name one, so this is our view: a classic London dry gin is the safest bet. Its clean juniper flavour gives the drink backbone without fighting the blackberry.
Heavily flavoured or pink gins can clash with the jam and push the sweetness too far. If you only have a fruity gin, try trimming the sugar syrup slightly and taste before topping up.
What should I serve with it?
jamieoliver.com files it under Christmas and entertaining, and it suits the start of a festive evening. Pair it with something salty and rich, like Nigella’s devilled eggs, to balance the sweet-sharp fruit.
It also works as a welcome drink before a big centrepiece such as Jamie’s roast venison with Barolo and chocolate sauce. There are more ideas on the Jamie Oliver recipes page.
