Wild Boo Berry Champagne Cocktail
Share
Ingredients (Serves 2 Cocktails)
For the Wild Berry Syrup:
- Fresh blueberries: 50g
- Fresh blackberries: 50g
- Granulated sugar: 40g
- Water: 60ml
- Lemon juice: 10ml
For the Cocktail:
- Champagne (Brut or Extra Dry): 200ml (100ml per glass)
- Berry-infused vodka (or regular vodka + 1 tsp berry syrup): 40ml (20ml per glass)
- Triple sec (orange liqueur): 20ml (10ml per glass)
- Wild berry syrup (from above recipe): 30ml (15ml per glass)
- Ice cubes: A handful
For Garnishing:
- Fresh blueberries: 5-6 berries per glass
- Fresh blackberries: 2-3 berries per glass
- Fresh mint leaves: 2 sprigs
- Edible gold flakes (optional, for a luxurious touch)
Step-by-Step Instructions
1. Making the Wild Berry Syrup
Step 1: Combine Ingredients
- In a small saucepan, combine blueberries (50g), blackberries (50g), sugar (40g), and water (60ml) over medium heat.
Step 2: Simmer the Berries
2. Stir occasionally and let the mixture simmer for 5-7 minutes until the berries soften and release their natural juices.
Step 3: Add Lemon Juice
3. Remove from heat and stir in lemon juice (10ml) to enhance the berry flavors.
Step 4: Strain the Syrup
4. Use a fine mesh strainer to separate the liquid syrup from the berry pulp. Press the berries gently with a spoon to extract maximum flavor.
5. Allow the syrup to cool before using.
2. Preparing the Cocktail
Step 1: Chill the Glasses
- Place your champagne flutes in the fridge for 10 minutes to ensure they’re perfectly chilled.
Step 2: Build the Cocktail
- In a cocktail shaker, add:
- Ice cubes
- Berry-infused vodka (40ml)
- Triple sec (20ml)
- Wild berry syrup (30ml)
- Shake well for about 10 seconds to mix and chill the ingredients.
Step 3: Strain Into Glasses
- Divide the mixture evenly into two champagne flutes.
Step 4: Top with Champagne
- Slowly pour chilled champagne (100ml per glass) into each flute, allowing the bubbles to blend with the berry mix.
3. Garnishing & Presentation
- Drop 5-6 blueberries and 2-3 blackberries into each glass for an extra burst of berry goodness.
- Garnish with a sprig of fresh mint for a refreshing aroma.
- For an elegant finish, sprinkle a pinch of edible gold flakes over the top.
Serving Suggestions
- Best Served Chilled: This cocktail tastes best when ice-cold, so ensure your ingredients are well-chilled before mixing.
- Pair It With Light Appetizers: Serve with cheese platters, chocolate-covered strawberries, or smoked salmon canapés for a luxurious experience.
- Make It a Mocktail: Substitute vodka with sparkling grape juice for a non-alcoholic version.
Tips & Variations
- Berry Infused Vodka Hack: If you don’t have berry-infused vodka, simply let 50g of berries soak in 100ml of vodka for at least 24 hours before using.
- Sweeter Cocktail: If you prefer a sweeter cocktail, add an extra 5ml of wild berry syrup to each glass.
- Stronger Kick: For a boozier version, increase the vodka to 30ml per glass.
- Frozen Berries Trick: Use frozen blueberries or blackberries instead of ice cubes to chill your drink without diluting it.
Frequently Asked Questions (FAQs)
1. Can I make the Wild Berry Syrup ahead of time?
Yes! The wild berry syrup can be made up to 1 week in advance and stored in an airtight container in the fridge.
2. What type of champagne is best for this cocktail?
A Brut or Extra Dry Champagne works best as it balances the sweetness of the berry syrup. You can also use Prosecco for a slightly sweeter alternative.
3. Can I use frozen berries for the syrup?
Absolutely! Frozen berries work just as well. Just let them thaw slightly before cooking.
4. How can I make this drink stronger?
Increase the vodka to 30ml per glass or add a splash of rum or gin for an extra kick.
5. Can I substitute champagne with something non-alcoholic?
Yes! Use sparkling water or non-alcoholic sparkling grape juice for a booze-free version.
6. What’s the best glass to serve this cocktail in?
A champagne flute is ideal, as it enhances the bubbly texture and keeps the drink fizzy longer.