Swirl the liquids together in a shaker, then muddle the blackberries with a splash of the swirled liquids in a separateshaker. Pour themuddled mixture intoa frozen double rocks glass, add crushed ice, then pour in the remaining liquids, shimmy and top with more crushed ice.
Recipes and photography taken from ‘The Madrusan Cocktail Companion’ by Michael Madrusan and Zara Madrusan. Photography by Mark Roper (Murdoch Books, £35)
