Updated: Apr 24
If we’ve ever had leplaisir of welcoming you into the boutique, then it comes as no secret that Champagne is my sippy of choice. Pink Champagne, actually, and I’m keen to add a splash of French liqueur and garnish with edible flowers and such. This week, I received a most lovely gift. Une corbeille à pain et conseves de mûres (basket of bread and blackberry preserves). Not that I ever need an excuse, but this seems as good a reason as any to pop a cork and experiment.
The result… a delightful cocktail that we’ll call La Violette Rosé, aptly named for its pretty pink and purple hues. Tip: Always experiment with a less expensive bottle of fizz. Save your good stuff for a recipe you love.
What you’ll need 1 bottle chilled pink Champagne (For the blackberry syrup, sirop de mûre) A handful of mûres (blackberries), and a few more for garnish 1/3 cup l’eau, water 1/3 cup sucre, sugar A few sprigs of thym for garnish Tip: Meraki Market stocks the most darling herb garden kits. Paired with a bottle of bubbles, c’est une trés chic hostess gift, Mademoiselle. What you’ll do In a small saucepan, bring blackberries, water and sugar to a boil. Reduce heat and simmer for 10 minutes. Remove the bright berries and let syrup cool completely. Tip: Have a crostini and goat cheese schmear on hand. Top with warm blackberries to prepare your palette for the fresh cocktail you are ready to settle in with.
Add 2 tbsp. of cooled syrup to the bottom of each glass and top with chilled champagne. Drop in a sprig of thyme, 2 blackberries et voila, mon cher ami... mmm!