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Put the sugar, bramble jelly and 100ml of the whisky into a saucepan. Add the lemon juice and 2 strips of lemon rind. Stir over a medium heat until the sugar has dissolved and the jelly has melted. Bring to the boil, then allow to bubble for a minute. Remove from the heat and leave to cool in the pan for an hour and then remove the rinds.
Add the double cream to a bowl along with the remaining whisky and whisk until soft peaks form.
Keep a blackberry per glass to decorate the top, then add the rest to a bowl and crush them gently with a fork.
To assemble, pour a layer of the syrup in the bottom of each glass, then a layer of whisky cream. Next add a layer of the crushed blackberries, another layer of cream, a second layer of syrup and a final layer of cream. Garnish with a blackberry and serve.