This champagne mixed drink gets an interesting turn with a basic blackberry and lavender sauce that is overly simple however looks shocking! Ideal for engaging with scrumptious genuine fixings.
On the off chance that you have been around the blog long at all you may know that I have a slight fixation on champagne mixed drinks. Each winter I begin to look all starry eyed at a wide range of citrus champagnes (like this blood orange champagne mixed drink) and our pomegranate champagne mixed drink is my go to for girlie or occasion parties with the beautiful red shading. In any case, this week I simply needed to go through a portion of the lavender that is developing before the ices formally slaughter it for the winter. A compartment of succulent blackberries was waiting from another task thus we prepared this brilliantly basic mixed drink. It's grand!
This champagne mixed drink is one that I couldn't imagine anything better than to serve at New Years, yet strategically except if you keep lavender becoming inside or you live in a mellow atmosphere this is harder as it's practically difficult to source new lavender stems in the winter. In any case, you can generally discover great quality dried lavender blossoms and that could be handily fill in for new lavender, and solidified berries are a simple substitute when the locally acquired blackberries turn more harsh than sweet in profound winter.
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Ingredients
- 1 tablespoon lavender flowers dried or fresh
- 1 cup blackberries fresh or frozen
- ½ cup maple syrup
- ¼ cup vodka
- 2 750ml bottles champagne
Instructions
- Boil blackberries, maple syrup and vodka, mashing berries gently as they cook until blackberries are broken down (about 5 minutes). Add lavender flowers (removing from stem if they are fresh) and boil for 1 minute. Remove from heat.
- Optional: if time permits allow to steep for at least 1 hour and up to 2 days in fridge.
- To serve: pour 1 tablespoon blackberry sauce into a champagne flute, add a stem of fresh lavender and top with chilled champagne.
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