A gorgeous and classy cocktail option, this Blackberry Champagne Sparkler is fun and festive for any get together. Best of all, the delicious homemade blackberry syrup can be made ahead of time and stored in the refrigerator. Use it to make both virgin and alcoholic drinks.Print
For the Syrup:
1 Cup fresh or frozen blackberries
1 Cup water
1 Cup organic sugar
For the Cocktail:
1 Bottle Prosecco or sparkling wine
4 oz Gin
8 oz. Blackberry syrup
Simple syrup (for moistening the glass rims for sugar garnish)
Dell Cove Spices’ Bronze Cocktail Rim Sugar
In a small saucepan, make the blackberry simple syrup: Bring the cup of water, cup of sugar and cup of blackberries to a boil. Next, turn down the heat so that your syrup comes to a simmer – and be sure to STIR CONTINUALLY! Let the syrup simmer for about 10 to 12 minutes, or until the fruit is soft and the syrup has turned a dark pink or soft red color from the berries.
Remove your pan from the heat, scoop or strain out the berries and let the syrup cool completely. (You can make this up to a week before you use it. Just let it cool and store, covered, in the refrigerator.)
Tip 4 chilled champagne glasses in a little simple syrup (or brush the rims with it) and dip into a shallow bowl filled with a couple of tablespoons of the Dell Cove Spices’ Bronze cocktail rim sugar. Set aside.
Carefully add 1 oz of gin in each glass. Next, add 2 oz of your homemade simple syrup to each glass. Top each glass off with your sparkling wine and serve.