Blackberries and Rosemary are an amazing flavor combination. This cocktail starts with a simple syrup made by simmering sweet juicy berries and woody, deep rosemary. The syrup is then topped by a good Prosecco, (Italian sparkling wine) or your favorite champagne. It’s a perfect summer and or holiday cocktail and the syrup also makes great non-alcoholic drinks.
Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes.
Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
This recipe makes more syrup than you’ll need for 6 drinks. Use additional for extra cocktails, or stir it into sparkling water or lemonade for delicious nonalcoholic drinks. Syrup keeps, covered and chilled, 3 days.
Yield: 6–8 cocktails 1x
Ingredients
Cocktail
- 2 cups fresh blackberries
- 1/4 cup plus 2 tablespoons sugar
- 2/3 cup water
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 (750-ml) bottle Prosecco (Italian sparkling white wine), chilled
Garnishes:
- Fresh rosemary sprigs
- Fresh blackberries
Instructions
- Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes.
- Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
- Divide Prosecco among 6 small flutes, then pour 1 1/2 teaspoons syrup into each drink.
