Before Instagram and the rise of the food stylist, recipe books were utilitarian items. Dog-eared…
Raise a glass to the weekend with this simple (and Instagrammable!) cocktail from Anisa Sabet.
Could a cocktail be any prettier? The blackberry syrup can be made ahead of time and then just whipped together with some sparkling when friends come over. You could switch the blackberries with any berry you like and it would work perfectly.
If you can get your hands on them, vintage champagne boats are a lovely way to serve this cocktail.
- 1 cup fresh blackberries
- 1 cup white sugar
- 1 cup water
- Butter + raw sugar for rimming the glasses
- Sparkling wine/champagne
For garnish: Fresh thyme, fresh blackberries
In a small saucepan, make your blackberry syrup by combining the blackberries, water, and sugar. Bring to the boil and reduce heat and cook for approx. 8 minutes until the blackberries have softened and the mixture is a bright red.
Remove, strain and allow to cool.
Rim your champagne boats; using a bit of butter between your fingers, gently rim each glass. Then dip into a bowl quarter filled with raw sugar.
Fill each boat with champagne, then gently drizzle about a shot of blackberry syrup. Garnish with a few sprigs of thyme and some fresh blackberries.
Storage: Blackberry syrup will keep in an airtight container in the fridge for up to three weeks.
PHOTOGRAPHY + STYLING Anisa Sabet
Love this look? Purchase Anisa’s photography presets at anisasabet.com.au/shop