I've been dabbling with another summer cocktail for the H&H Happy Hour series and found a new way to use fresh blackberries and rosemary in a drink suited for both happy hour and the next morning's brunch. Mary approved.
This cocktail is a simple combination of homemade syrup and Prosecco or Champagne (your choosing). To make the syrup, simply combine 2 cups blackberries, 1 1/2 tablespoons fresh chopped rosemary, 1/4 cup + 2 tablespoons sugar, and 2/3 cup water in a small saucepan.
Simmer roughly 20 minutes (uncovered), stirring occasionally until blackberry mixture thickens and reduces.
Pour blackberry mixture into fine sieve over a glass jar or bowl, no need to press down on solids. After about 5 minutes, transfer syrup to fridge and let chill thoroughly.
Once chilled, the syrup can be used as a base for your cocktail (or drizzled over ice cream). Simply spoon it into your flutes, pour in the Prosecco and garnish with reserved whole blackberries and sprigs of rosemary. The flavors here truly are an incredible combination.
As with my honey thyme cocktail recipe, the most involved step includes creating the simple syrup, which as you can see isn't hard at all, but gives you those fancy points. Because the base of this drink recipe is the syrup, I'd think it would be pretty easy to swap in other fruit & herb combinations to come up with new flavors - then just add Prosecco and garnish.
Find this and other summer cocktail recipes on Hills and Heights, our neighborhood news blog where I have been guest posting a regular summer Happy Hour series and let us know if you try it out or a different version of your own.