Sparking Velvet Cocktail

A celebratory tipple, perfect for the party season.

A jewel-coloured and fabulously fizzy cocktail to welcome your guests


175 g blackberries
50 g caster sugar, plus an extra 1 tbsp
6 tbsp. brandy
1 bottle chilled of Prosecco or Champagne


Set aside six of the blackberries for decoration. Place the remaining blackberries with the caster sugar in a saucepan. Heat gently until the sugar has dissolved, then simmer for five minutes, stirring occasionally until the sauce has thickened slightly and is syrupy.

Sieve the blackberry syrup over a bowl, gently pressing with the back of a spoon. Discard the fruit pulp. Chill the syrup.

Place a little of the syrup on a saucer and the remaining caster sugar on another saucer. Dip the rim of each of six champagne glasses first in the blackberry syrup, then in the caster sugar.

Blend the brandy with the remaining blackberry syrup and pour a couple of tablespoons of this into six Champagne flutes. Top with the chilled Champagne or sparkling wine. Skewer a blackberry with a cocktail stick and place on top of each glass. Serve immediately.Recipe, Seasonal Berries.


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