Hey guys, we started doing a monthly column for South Jersey Magazine, and we share the unabridged recipes with you guys because…we can =)
(Image Credit: DrMixologist.com)
Spring is here! Here’s a variant of one of the most simple and easy brunch drinks to make, the Champagne Cocktail.
It’s simply sugar, and bitters, muddled together and filled with champagne.
This version is inspired by fresh blackberries, that are just coming into season. The sugar and the bitters combine to make a tart base, like fresh jam, and then we’re adding some delicious elderflower liqueur, and balancing out the sweetness with fresh lemon juice.
Enjoy!
Blackberry Jam
Spoonful of Sugar, Dash of Angostura Bitters
Muddle these with the back of a wooden spoon or a muddler in the bottom of the glass. Bonus points if you can get a sugar cube, but wholly unnecessary.
1 oz. Chambord
1 oz. St. Germain Elderflower Liqueur
1/2 oz. Lemon Juice
Then
Top with Champagne (we suggest Veuve Cliquot at Mixology Wine)
Blackberry Garnish
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