Thursday Tipple – Blackberry Ombre Sparkler


Your perfect Christmas cocktail.


1 cup fresh blackberries

1 cup sugar

1 cup water

4 sprigs fresh rosemary

1 bottle champagne





In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.

Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute (this recipe makes 4 drinks)

Top with champagne.

Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.


Images and recipe courtesy of:

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