Lemon Berry Prosecco Cocktail
This cocktail is fruity, fizzy and beautiful. Meyer lemon and blackberry make a fresh and sweet syrup, while the prosecco adds bubbles and brightness. A showstopper in every glass.
Servings: 1
Equipment
- Saucepan Small
- Swizzle Sticks Optional
Ingredients
For the Lemon Blackberry Syrup (Makes Enough for 8 Drinks)
- 1/2 Cup lemon juice Meyer, freshly squeezed
- 1/2 Cup granulated sugar
- 2 Tablespoons jam seedless blackberry
For the Cocktails
- 1 Ounce Meyer lemon blackberry syrup
- 1 Ounce vodka vanilla
- 4 Ounces prosecco chilled
- blackberries fresh or frozen
- edible gold confetti stars or gold sanding sugar
- lemon wedges
Instructions
Make the Syrup
- In a small saucepan over medium heat, add freshly squeezed lemon juice and granulated sugar. Whisk until sugar dissolves.
- Add blackberry jam and, whisk again, until blackberry is completely incorporated, and no clumps are left in the pan. Don't allow the mixture to boil. It just needs to be warm enough to dissolve the ingredients. Store prepared syrup in a sealable jar or bottle in the refrigerator until ready to use.
- Allow it to cool down to at least room temperature before using - about 10 minutes in the freezer or about 25 minutes in the refrigerator.
Assemble the Cocktails
- Lightly run a lemon wedge around the rim of a champagne flute. Be careful you don’t wet the rim too much as the edible confetti is meant to start breaking down when it gets wet. Dip the wetted rim into the edible gold stars to make them stick.
- Pour Meyer lemon blackberry jam syrup into the bottom of the rimmed champagne coupe. Add the vanilla vodka to the glass by pouring it down the sidewall of the glass. This makes it less likely to mix-in with the syrup, creating a layered effect.
- Repeat this step with your chilled prosecco, leaving enough room to top with your blackberries.
- Add fresh or frozen blackberries to each glass. They will rise and fall due to the carbonation and, as the drinks sit, the blackberries will begin to slightly mix the drink, creating a pink-to-berry-red ombre effect.
- Optional: Serve the cocktails with decorative swizzle sticks if you’d like to give your guests the option to mix in the lemon-blackberry syrup before drinking.
Notes
Chill everything: Keep prosecco and syrup cold for best fizz and flavor.
Pour slowly: Pouring vodka and prosecco gently helps keep the layered effect.
Prep the syrup ahead: Store in a jar in the fridge for up to a week to save time.
Pour slowly: Pouring vodka and prosecco gently helps keep the layered effect.
Prep the syrup ahead: Store in a jar in the fridge for up to a week to save time.
Nutrition
Calories: 252kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sodium: 17mg | Potassium: 252mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg
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