Blackberry & Thyme Champagne Cocktail

Holidays with Heinen’s: Fruit & Herb Infused Champagne Cocktails

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Well that’s a wrap on Christmas 2016, but there’s still more celebrating to do! New Year’s Eve is days away and sparkling wines will play a starring role in this week’s holiday cocktails. We have so much to be thankful for and many reasons to celebrate. This year we’ll be toasting with champagne cocktails infused with fresh herbs and fruit from Heinen’s produce department. Grapefruit and sage or blackberry and thyme are a great place to start.

Grapefruit & Sage Champagne Cocktail

Grapefruit & Sage Champagne Cocktail

For the simple syrup:

  • 1 cup sugar
  • 1 cup water
  • two bunches of fresh sage leaves

For the cocktails:

  • 2 parts pink grapefruit juice
  • 1 part sage simple syrup
  • 1 dash Angostura bitters
  • top with 2 parts champagne or sparkling wine
  • fresh sage leaves

Method:

Simmer water, sugar and sage until sugar is dissolved.  Let cool. In a shaker mix ice, grapefruit juice, simple syrup and bitters. Shake then pour into champagne glass. Top with champagne.

Blackberry & Thyme Champagne Cocktail

Blackberry & Thyme Champagne Cocktail

Ingredients:

For the Blackberry Syrup:

  • 1/3 cup blackberries, plus 8 more for garnish
  • 1/3 cup water
  • 1/3 cup sugar

For the Cocktail:

  • 1 bottle of Prosecco or champagne

For the Garnish:

  • 4 sprigs of thyme

Method:

  • In a small saucepan, bring the blackberries, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.
  • Add 2 tbsp. of syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and 2 blackberries!

 

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