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Fruit and Herb Champagne Cocktails

Holiday Cocktails
Fruit and Herb Champagne Cocktails


This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

There’s still more celebrating to do! 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


For the Simple Syrup

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

For the Cocktails

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


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

Blackberry & Thyme Champagne Cocktail


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


  1. In a small saucepan, bring the blackberries, water and sugar to a boil.
  2. Turn the heat to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.
  3. Add 2 Tbsp. of syrup to the bottom of each glass.
  4. Top with champagne and add in a sprig of thyme and 2 blackberries.
Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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