Blackberry-Thyme Bellini
Originally a mix of peach puree and Champagne, this classic Italian cocktail from Harry’s Bar in Venice has been varied in many ways since its inception in 1948. The recipes for the blackberry-thyme syrup and thyme simple syrup make enough for several cocktails, so you’ll have enough to serve a crowd.
Ingredients
For the blackberry-thyme syrup:
- 1 cup (4 oz./125 g) blackberries
- 1 cup (8 oz./250 g) sugar
- 1 Tbs. fresh lemon juice
- 2 fresh thyme sprigs
For the thyme simple syrup:
- 1 cup (8 fl. oz./250 ml) water
- 1 cup (8 oz./250 g) sugar
- 10 fresh thyme sprigs
- 1 bottle (750 ml) chilled prosecco or other sparkling wine
- 6 fresh blackberries
- 6 fresh thyme sprigs
Directions
To make the blackberry-thyme syrup, in a saucepan over medium-high heat, combine the blackberries, sugar, lemon juice and thyme and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the berries have broken down and become juicy, about 20 minutes. Strain the syrup through a fine-mesh sieve into a clean container, cover and refrigerate for up to 5 days.
To make the thyme simple syrup, in a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and thyme and stir until the sugar is dissolved. Remove from the heat and let cool. Strain the syrup through a fine-mesh sieve into a clean container, cover and refrigerate for up to 2 weeks.
To assemble the drinks, in each of 6 Champagne flutes, combine 1/2 oz. (15 ml) blackberry-thyme syrup and 1/4 oz. (7 ml) thyme simple syrup. Top off each flute with 4 oz. (125 ml) of the prosecco. Garnish each drink with 1 blackberry and 1 thyme sprig. Serves 6.
Adapted from Williams Sonoma Cocktails (Weldon Owen, 2017)
