Cocktails
Mûre & Black
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25 ml Mûre blackberry liqueur
25 ml Dark Rum or 50ml Mûre blackberry rum liqueur 500ml Stout Add the Mûre blackberry liqueur and rum to the stout for a sweet and rich long drink, or drink them seperately as a chaser |
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Mûre fizz
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100ml Prosecco
25ml Mûre blackberry liqueur Blackberry on a cocktail stick Add the Mûre blackberry liqueur, then pour the prosecco slowly into the glass. Dress with a fresh blackberry. |
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Bramble Whiskey Sour
25ml Malt Whiskey 25ml Mûre blackberry liqueur 1/2 Fresh Lemon (or 25ml lemon juice) Wipe the rim of the glass with the lemon then squeeze the juice into the glass. Add the whiskey and the Mûre blackberry liqueur |
Bramble
25ml Mûre blackberry liqueur 25ml Gin or 50ml Mûre blackberry gin liqueur 125ml Sparkling tonic water Add the Mûre blackberry liqueur and gin then pour the tonic into the glass. Perfect with ice. |
Recipes
Duck breast with Mûre sauce
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2 Duck Breasts
1 Chicory head 2 tsp Brown sugar Balsamic vinegar 30ml Mûre blackberry liqueur 5 Blackberries sliced in half 20 min to prep and cook | Serves 2 Method Preheat your oven to 200°C Trim your duck breasts and make two slashes on the skin side. Trim the chicory of any loose/brown leaves and cut into quarters lengthwise. Place the duck breasts skin side down into a large, cool non-stick pan and place on a medium to high heat. Cook the breasts for 5-6 minutes, the fat should be rendered and the skin should just be starting to brown. Add the quartered chicory to the pan, turn the breasts over and place the pan into the oven for 5 minutes. |
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Remove the pan from the oven, put the breasts to one side to rest, covered with some foil, for a further 6 minutes. While the breasts are resting, add 2 tsp of brown sugar, a splash of balsamic vinegar and 30ml Mûre blackberry liqueur to the pan and gently stir. Cook the chicory on a low heat, bast with
the pan juices and allow the alcohol and vinegar to cook off to make a delicious blackberry sauce.
Plate up with two pieces of chicory per plate and a duck breast sliced, decorated with 5 half blackberries.
Finally, pour the blackberry sauce over the dish.
the pan juices and allow the alcohol and vinegar to cook off to make a delicious blackberry sauce.
Plate up with two pieces of chicory per plate and a duck breast sliced, decorated with 5 half blackberries.
Finally, pour the blackberry sauce over the dish.