An elegant sparkling cocktail infused with fresh blackberries, basil, and the delicious flavor of elderflowers.
A similar cocktail was first served to me at a brunch a few years ago and I’ve never forgotten about it. I had never had elderflower liqueur before (in fact, I had never even heard of it!) and I found it to be very tasty. If you have never tried it before, you are in for a treat.
I know I certainly enjoy a mimosa with brunch, but this cocktail offers a nice alternative.
What’s In This Sparkling Summer Drink?
There are a few components in this fabulous cocktail, though you’ll be pleased to learn it comes together very quickly and easily.
Fresh blackberries are in season from May through September but are at their peak during June and July, so keep an eye out for them at your local farmer’s market. According to ModernFarmer.com, you’ll want to look for shininess when choosing the perfect berries, as the blackberry’s dull color is a good sign of its age.
Don’t miss this blackberry iced tea recipe for all those delicious blackberries you pick at the market.
Basil brings a tasty herbal flavor to a summer cocktail. It also gives a boost of color and aroma as a garnish that adds to the overall experience.
Another summer cocktail I think you’ll really enjoy that features basil is this Lemon & Herb Vodka Spritzer.
Honey is a wonderful way to sweeten your cocktail. I use local honey which adds a bit of thickness to the simple syrup and allows the flavor to stand out.
Elderflowers come from dainty, delicate blossoms. When made into a liqueur they produce a sweet, pear-like flavor. I would say the most popular brand is St. Germain. If for some reason you can’t find it, or could probably substitute it with black currant or apple liqueur.
Prosecco is a sparkling wine from the Veneto region of Italy. It tends to be a bit sweeter than champagne with a crisp, fresh taste which is why I favor it in my mixed drinks, especially sangria. Some of my favorites are Raspberry Sorbet Champagne Float, Fruity Red Wine Sangria and Peach Sangria.
Blackberry Elderflower Sparkling Cocktail
Wash your blackberries. Since they are delicate, running water over them may crush them. I recommend placing them in a small colander and setting the colander into a bowl of cold water and gently swishing them around. Allow them to air dry.
Make sure your basil leaves are washed and dried also, then tear the leaves into pieces.
Make a simple syrup by adding the blackberries, basil, honey, and water to a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture is heated through (about 5 minutes). As it starts to thicken, press gently on blackberries to release juices. You can do this with a muddler or with a wooden spoon.
Remove saucepan from heat and strain mixture through a fine-mesh strainer to remove solids. Reserve remaining liquid and set aside to cool.
Garnish each glass with 2-3 fresh blackberries and a sprig of fresh basil before serving.
You are going to love this refreshing and sweet blackberry elderflower cocktail with an herbal undertone. It’s a perfect adult beverage for the summer season.
When you make this beautiful sparkling cocktail, snap a photo and tag @coolbeanliving on social media! #coolbeancooking
Elderflower Blackberry Spritzer
- 1 cup blackberries
- 3 tbsp fresh bail torn
- ¼ cup honey
- ¼ cup water
- 6 oz elderflower liqueur
- 1 750ml bottle of Prosecco chilled
- fresh blackberries
- fresh basil sprigs
- To a small saucepan, add the blackberries, basil, honey, and water. Simmer over medium heat, stirring occasionally, until mixture is heated through, about 5 minutes. As it starts to thicken, press gently on blackberries to release juices.
- Remove from heat and strain mixture through a fine-mesh strainer to remove solids. Reserve remaining liquid and set aside to cool.
- Divide the Elderflower liqueur among your glasses, along with a drizzle of the blackberry syrup. Finish by topping off each glass with some chilled Prosecco.
- If desired, garnish each glass with 2-3 fresh blackberries and a sprig of fresh basil before serving.