2 oz (60 ml) Bombay Sapphire London Dry gin
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Sugar Syrup
½ oz (15 ml) Cherry Point Cowichan Blackberry liqueur
blackberries and lemon slice, for garnish (optional)
- In a cocktail shaker, shake gin, lemon juice and Sugar Syrup with ice, then strain into a rocks glass filled with crushed ice. Drizzle blackberry liqueur over top. If desired, garnish with a lemon slice and fresh blackberries.
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.