Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma “Essentials of Breakfast and Brunch”, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Brunch is the perfect occasion to serve a Champagne cocktail. Here, the bitterness of triple sec and Angostura bitters pair well with the sweetness of blackberries and sugar cubes. Other berries, such a boysenberries, raspberries or huckleberries, can be substituted.
BLACK RASPBERRY CHAMPAGNE COCKTAIL: Substitute 8 halved black raspberries for the blackberries and Cambord for the triple sec. Garnish with black raspberries.
RED RASPBERRY CHAMPAGNE COCKTAIL: Substitute 8 halved red raspberries for the blackberries and framboise for the triple sec. Garnish with red raspberries.
BLACKBERRY KIR ROYALE: Substitute 3 tablespoons crème de cassis for the triple sec. Omit the sugar cubes and Angostura bitters.
- 4 blackberries, quartered
- 1/4 cup triple sec
- 4 sugar cubes
- Angostura bitters as needed
- 1 bottle (750ml) Champagne, Prosecco or other dry sparkling white wine, chilled
- 1 In a small nonreactive bowl, combine the blackberries and triple sec and let stand for about 15 minutes to let the fruit macerate.
- 2 Place 1 sugar cube in each of 4 Champagne flutes and add 1 or 2 dashes of bitters to each one. Spoon 4 pieces of marinated blackberry in each flute. Top with Champagne and serve immediately.
- 3 Serves 4.