This oh-so-sippable Strawberry Kiwi Bramble strikes a summer-y balance of sweet, tart, and boozy. Fresh lemon, strawberry, and kiwi bring the tartness. Strawberry simple syrup brings the sweet. Your choice of gin completes the picture. Since summer is a veritable theater of ripeness, rework the recipe with cherries, raspberries, and blueberries as the season unfolds. The drink is perfect for hot evenings across June, July, August, and beyond.

How to Add Other Fruits to This Bramble

Are strawberries out of season or you’d simply rather shake things up a bit? Try subbing in other fruits like summer berries, cherries, even peaches, and pears can be a scrumptious surprise. The best part is it’s easy to tweak your bramble’s flavor, all you have to do is replace the strawberries in this recipe for your choice of fruit. After making a simply syrup and muddling with other ingredients, you’ll have a bramble for every season.

Strawberry Kiwi Bramble

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• Author: Anna Franklin

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Description

One of summer’s favorite flavors in a bramble.

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Ingredients

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• 2 oz gin
• 1 oz fresh lemon juice
• 1 oz strawberry simple syrup (recipe below)
• 1 fresh strawberry
• 1/2 kiwi
• Crushed ice
• Strawberries and kiwi for garnish

For the strawberry simple syrup:

• 1/2 cup sugar
• 1/2 cup water
• 1 cup diced strawberries

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Instructions

1. Muddle 1 strawberry and 1/2 kiwi at the bottom of a cocktail glass. Muddle until most of the juice has been released and the strawberry pieces don’t clump together.
2. Top the muddled fruit with about 1/2 cup of crushed ice.
3. Add the gin, freshly squeezed lemon juice, and strawberry simple syrup to a cocktail shaker with cubed ice. Shake well and strain into the glass.
4. Garnish with strawberries and sliced kiwi.

For the strawberry simple syrup:

1. Add all ingredients to a pot and simmer until the sugar is dissolved and the strawberries are soft. Remove from heat and let the mixture sit until it reaches room temperature.
2. Strain off the strawberry chunks and reserve the liquid. This can be stored in the refrigerator for up to 1 week.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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