• Bartender
    Maksim Evseev
  • Instagram
  • Bar
    Brothers Bar & Grill
  • Location
    Vladivostok, Russia


  • 40ml Brockmans Gin
  • 20ml Sherry Alexandro Cream
  • 10ml Blackberry Syrup
  • 35ml Apple-Violet Foam*
  • 600ml Apple Juice
  • 125ml Violet Syrup
  • 20g Gelatin
  • 100ml Water


  1. In a shaker half-filled with ice cubes, combine Brockmans Gin, Alexandro Sherry and blackberry syrup
  2. Shake well. Strain into chilled champagne goblet
  3. Top with the apple-violet foam* and garnish with dehydrated blackberry powder (approx 2g)
  4. *For the apple-violet foam: Dissolve gelatin in warm water and add it to the apple juice with violet syrup. Pour the mixture into a whipping canister and put it in the fridge