Do I really need a reason to make a champagne cocktail? Probably not, but we’ll use today’s post as a reason to. Plus, I’m in lust over my straws from The Dollar Spot – and half the reason I took photos at all, was to simply photograph my fancy $3 straws #sorrynotsorry.
I’m quite simple when it comes to a mimosa – give me equal parts bubbly (sometimes champs, and sometimes prosecco) and juice, and I am a happy girl.
But I wanted to make this original recipe from the Cookie Rookie, for a party we’re attending. Except…it didn’t ombre for me – is ombre an adjective I can use for this example? I digress.
Regardless, this cocktail was still tasty and I think the addition of fresh rosemary makes it look so very festive for this time of year! I made a simple syrup using fresh blackberries, raw honey, and water. It’s simple to make, but oh so pretty. Try the original recipe for yourself (and please, I beg of you, let me know if you achieved the desired effect!), or mix it all together as I did and you’ll still impress your friends with fun glassware, fresh herbs, and I mean at the end of the day, it’s a CHAMPAGNE COCKTAIL for New Year’s Eve (or brunch the following day), people!
No one will refuse you – I promise.Ring in the New Year with a Blackberry Champagne Sparkler! Click To Tweet
- 1 cup fresh blackberries
- 1 cup raw honey or sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne or prosecco
- In a small saucepan, combine blackberries, raw honey, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool, about 15 minutes.
- Once blackberries and simple syrup are cooled, spoon 4-5 tablespoons of syrup into the bottom of each glass.
- Top with champagne.
- Garnish with a sprig of rosemary.
P.S. If you’re looking for a more simple brunchy drink, try a Cranberry and Prosecco Mimosa!