Step 1

In a medium saucepan, combine the blackberries with the water, cloves, peppercorns, cardamom, cinnamon and bay leaf and bring just to a boil. Cook over low heat for 30 minutes, gently crushing the berries against the side of the saucepan. Strain the berries through a fine sieve into a heatproof bowl without pressing on the berries. Stir in the brown sugar until dissolved. Let cool.

Step 2

Stir in the Cognac and pour into bottles. Seal the bottles tightly and store in a cool dark place for at least 2 weeks before serving.