A unique and heavenly twist to a champagne cocktail. Blackberries and maple syrup during winter months, sounds perfect!  The twist is the lavender that can be a problem during winter months, but I had plenty of dried lavender from my summer pickings.  I got this recipe from The Adventure Bite website, and gave it a try this weekend.  A huge success, its beautiful, elegant and frankly, quite sexy! I have adapted the recipe slightly to my own preference.  Personally, I find it sacrilegious to use good champagne in a mix; a dry Prosecco works just as well.

You’ll need

  • 1 Tbs lavender flowers (dried or fresh)
  • 1 cup frozen blackberries
  • 1 punnet fresh blackberries
  • ½ cup maple syrup
  • ¼ cup vodka
  • 2 bottles of prosecco or champagne (Chilled)


  1. Boil frozen 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.
  2. If time permits allow steeping for at least 1 hour and up to 2 days in fridge. You want this sauce cold before pouring the bubbly over it!

Pour one tablespoon of blackberry sauce into a champagne flute, drop a fresh blackberry in at the same time (just because it looks pretty), add a stem of lavender (fresh or dry) and top with prosecco or champagne.

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