How to make an ombre blackberry champagne? Super easy! It’s perfect for festive celebrations and New Year’s Eve parties!
Christmas is over (omg, so fast!). Are you getting ready for the New Year’s Eve celebration already?
With a small kid, we’re gonna keep it low key, but that doesn’t mean we won’t have any festive drinks. What about you? Let me know in the comments… What do you love to drink on New Year’s Eve?
I’ve got a new cocktail recipe for you. Ugh, it’s been such a long time!
In the mood of this year ending and anticipation of what’s new to come, I have a recipe that’s very fancy and festive and easy to make. A delicious ombré blackberry champagne. I promise you’re gonna make an impression even though it’s so easy to make.
All you have to do is make a simple blackberry syrup with some fresh or frozen blackberries, rosemary, water, and sugar. All you have to do beforehand is cook it down to a syrupy consistency and cool down. Then you’re ready to serve at the last moment with some champagne.
How to make the ombre effect?
The trick is to make the syrup really thick and syrupy. Like any syrup. The weight of the syrup will make it sink to the bottom of the glass.
The other trick is in pouring the drink. First, you pour the champagne. Then you take a tablespoon, tilt the glass 45 degrees and slowly pour in the syrup so it slides on the sides and reaches the bottom.
How to decorate this festive blackberry champagne?
I used some flavored sugar that I made as Christmas gifts to decorate the rim. You can use regular sugar or demerara sugar if you like the gold color. You can use some water or melted butter to hold the sugar on the rim.
I also used a rosemary stem to hold some blackberries which I placed in the freezer and used to serve at the last moment. I love the condensation effect that happens when you take it out of the freezer 😀
All you need to do then is to enjoy.
- 1 ½ cup blackberries fresh or frozen
- ½ cup sugar
- ¼ cup water
- 4 rosemary springs
- 8 blackberries for decoration
- 1 bottle of Champagne chilled
Prepare the decoration. Remove the leaves from the bottom half of the rosemary springs. Save the leaves for the syrup. Place two blackberries on each rosemary spring. and freeze.
Place blackberries, sugar, water, and rosemary leaves in a saucepan. Cook for 15-20 minutes or until you get a syrupy consistency.
Drain through a sieve to remove the pits and cool the syrup.
Pour chilled champagne into champagne glasses, then tilt each glass 45 degrees and pour 2 TBSP syrup on the sides of the glass, so it slides to the bottom. Decorate with blackberries on rosemary springs.