Ingredients for

  • 100ml.
    Gordon's® London Dry Gin
  • 500g.
  • 1tsp
  • 265g.
    Caster Sugar
  • 200ml.
    Raw Apple Cider Vinegar
  • 75ml.
    Tonic Water
  • 4piece(s)
  • 1sprig(s)
  • 2 units of alcohol per serve


How to make

  1. Gently wash the blackberries and place into a large clean jar and add the caster sugar and lavender.

  2. Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 2-3 days until the sugar has dissolved.

  3. Once the fruit has macerated for a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit.

  4. Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon.

  5. Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a finer shrub.

  6. Pour 100ml of shrub into a bottle, seal, label and store in the fridge.

    Keeps in the fridge for up to 4 months.

  7. In a shaker add the Gordon’s gin, blackberry & lavender shrub, lemon juice and ice. Shake for at least 1 minute.

  8. Strain into 2 tall tumbler glasses filled with ice and top with tonic water.

  9. Garnish with blackberries and a sprig of lavender.

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Gordon's London Dry Gin

Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.