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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!