Napa Valley's boutique hotel Solage has more going on than simply beautiful grounds. Onsite the property boats a New American Michelin-starred restaurant, Solbar, and there sommelier/beverage director Scott Turnbull heads up all drink-related engagements, from wine to fruit and vegetable-centered libations. Which serve as the perfect relief to the hot Valley sun.
Below, Turnbull shares an easy riff on the classic bramble.
1 1/2 ounces gin, such as Bombay
1 ounce fresh lemon juice
1 ounce simple syrup
1 heaping bar spoon blackberry preserves
Combine gin, lemon juice and simple syrup in a cocktail shaker with ice. Shake then strain into a double rocks glass filled with ice. Spoon blackberry preserve on top and allow to bleed into cocktail. Serve.