A refreshing, nuanced Bramble/sour riff showcasing summer berries 🍹🍋🫐 The blend of Japanese gin, infused Aquavit, and funky rum creates a base with notes of yuzu, juniper, caraway, flower petals, mulberry, and grassy funk that help highlight the flavor of the ripe blackberries (from the muddled berries and liqueur). Fresh lemon juice helps balance the acidity while splashes of Falernum and Ancho chile liqueur add complementary spice/spicy notes and depth. A dash of Yuzu bitters helps boost the floral and citrus elements Muddle 3-5 ripe blackberries in .5 oz Blackberry liqueur (Giffard Creme de Mure or Leopold Brothers) and reserve in a pourable container Add the following to your mixing tin: 1 oz Japanese Gin (Has notes of yuzu, shiso, etc that are nice with the berries; Roku or Nikka are good options) .5 oz Blended Lightly Aged Rum (Foursquare Probitas has a nice touch of funk that is good; Plantation 3 Star or similar is a good sub) .5 oz Infused Aquavit (pictured bottle is infused with mulberries, rose petals, and pink peppercorn; non-infused unaged Krogstad with its star anise notes is probably best sub) .75 oz Fresh Lemon Juice 1/2 Tsp Ancho Chile Liqueur (Ancho Reyes) 1/2 Tsp Falernum (Rum-based liqueur from Barbados with clove and lime zest notes) 1 dash Miracle Mile Yuzu Bitters Shake with ice and strain into a chilled Double Rocks or Mai Tai glass filled with crushed ice. Pour muddled blackberry mix over the top of the drink. No garnish