We are smack in the middle of blackberry season and that time of year when gardens are overflowing with herbs and vegetables. What better way to celebrate this season of abundance than with a seasonal signature cocktail? This drink takes a bit of prep to make the blackberry-rosemary syrup, but I think it’s well worth it.
Blackberry Rosemary Prosecco Cocktail
- Blackberry-Rosemary simple syrup
- Rosemary springs and fresh blackberries for garnish
To make syrup: Combine 2 cups of blackberries, 1 1/2 tablespoon of fresh rosemary (chopped), 1/4 cup + 2 tablespoons of sugar and 2/3 cup of water. Simmer for about 20 minutes. Pour into a sieve and let the liquid drain into a bowl for 5 minutes and refrigerate until cool.
To make the cocktail: Drizzle syrup into tall champagne flutes. Pour Prosecco over it and garnish with a rosemary spring and a couple of fresh blackberries.
I prefer La Marca Prosecco. It’s well-balanced–not too sweet and not too dry. It’s lovely on its own or in a signature drink like this one.