Blackberry Champagne Cocktail
Prep Time:
5 minutes
Cook Time:
0 minutes
Servings:
4
Brunch is the perfect occasion to serve a Champagne cocktail. Here, the bitterness of triple sec and Angostura bitters pair well with the sweetness of blackberries and sugar cubes. Other berries, such as boysenberries, raspberries or huckleberries, can be substituted.
Ingredients:
- 4 blackberries, quartered
- 1/4 cup triple sec
- 4 sugar cubes
- Angostura bitters as needed
- 1 bottle (750ml) Champagne, Prosecco or other dry sparkling white wine,
chilled
Directions:
In a small nonreactive bowl, combine the blackberries and triple sec and let stand for about 15 minutes to let the fruit macerate.
Place 1 sugar cube in each of 4 Champagne flutes and add 1 or 2 dashes of bitters to each one. Spoon 4 pieces of marinated blackberry into each flute. Top with Champagne and serve immediately. Serves 4.
Black Raspberry Champagne Cocktail: Substitute 8 halved black raspberries for the blackberries and Chambord for the triple sec. Garnish with black raspberries.
Red Raspberry Champagne Cocktail: Substitute 8 halved red raspberries for the blackberries and framboise for the triple sec. Garnish with red raspberries.
Blackberry Kir Royale: Substitute 3 Tbs. crème de cassis for the triple sec. Omit the sugar cubes and Angostura bitters.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Place 1 sugar cube in each of 4 Champagne flutes and add 1 or 2 dashes of bitters to each one. Spoon 4 pieces of marinated blackberry into each flute. Top with Champagne and serve immediately. Serves 4.
Black Raspberry Champagne Cocktail: Substitute 8 halved black raspberries for the blackberries and Chambord for the triple sec. Garnish with black raspberries.
Red Raspberry Champagne Cocktail: Substitute 8 halved red raspberries for the blackberries and framboise for the triple sec. Garnish with red raspberries.
Blackberry Kir Royale: Substitute 3 Tbs. crème de cassis for the triple sec. Omit the sugar cubes and Angostura bitters.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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