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July 30, 2021updated May 05, 2023

The Bramble 75 Cocktail by Bombay Bramble

Cocktail of the Week: The Bramble 75 uses a distilled gin infused with fresh summer berries.

By Samantha Coles

The Bramble 75 cocktail is a twist on the classic French 75. The recipe uses Bombay Bramble, a distilled gin infused with fresh summer berries.

Bombay Sapphire is one of my favorite gins — the taste of summer in an iconic turquoise bottle; the literal gin to my tonic and a superior base with which to make a mean martini. 

This new variety, Bombay Bramble, is infused with freshly harvested blackberries and raspberries (hence the deep, ruby-red hue of the gin). The berries are harvested when they are at their most ripe, creating a rich, summery taste with notes of juniper and citrus. 

Naturally, it can be used for a refreshing G&T (be sure to use a wedge of lemon to bring out those bursting berry flavors). But the subtly sweet flavor lends itself well to a number of cocktails, too. The bottle even has instructions on how to whip up a Bramble cocktail. 

[See also: Unusual Methods Making Wine and Spirits Sustainable]

This week’s recipe, the Bramble 75 cocktail, is a take on The French 75, a historic cocktail that dates back to WWI. Named for the rapid-fire 75-mm field gun that was used by the French during the war, the libation was thought to pack such a punch that it was likened to being shelled by the powerful gun. 

As with most storied cocktails, the recipe has had many iterations over the years. The Bramble 75 cocktail, created by lauded chef Marcus Samuelsson, uses Prosecco instead of Champagne to bring out the natural berry flavors of the gin. While the medley is ideal for summer drinks or a BBQ, the rich flavor of the gin will probably see you sipping long into the autumn months. 


  • 1.5 oz Bombay Bramble
  • ¾ oz Lemon Juice
  • ¾ oz Honey Syrup (3 parts honey to 1-part water)
  • 4 oz of Martini and Rossi Prosecco


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Combine all ingredients except for the Prosecco into your cocktail shaker. Give it a quick, hard shake with ice. Strain into a chilled flute glass and top with 4 oz of Prosecco. Garnish with a dehydrated blackberry.

See more Cocktail of the Week recipes here.

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