This champagne cocktail gets a unique twist with a simple blackberry and lavender sauce that is super easy but looks stunning! Perfect for entertaining with delicious real ingredients.
If you have been around the blog long at all you might be aware that I have a slight obsession with champagne cocktails. Every winter I fall in love with all kinds of citrus champagnes (like this blood orange champagne cocktail) and our pomegranate champagne cocktail is my go to for girlie or holiday parties with the gorgeous red color.
But this week I just had to use up some of the lavender that is growing before the frosts officially kill it for the winter. A container of juicy blackberries was lingering from another project and so we whipped up this delightfully simple cocktail. It’s heavenly!
This champagne cocktail is one that I would love to serve at New Years, but logistically unless you keep lavender growing inside or you live in a very mild climate this is harder as it’s almost impossible to source fresh lavender stems in the winter.
But you can always find good quality dried lavender flowers and that could be easily substituted for fresh lavender, and frozen berries are an easy substitute when the store bought blackberries turn more sour than sweet in deep winter.
I like to prep the glasses ahead of time before the party with the blackberry lavender sauce at the bottom of the champagne cocktails.
When you are ready to serve top with champagne and add the paper straws. Reasoning?
The paper straws are in fact made out of paper and will start to break down as soon as they get wet so don’t make the mistake I did (ehm) and leave them in the glasses before the party if you add the syrup to the glasses.
You will end up with a really mushy embarrassing mess.
Speaking of glasses, I get a lot of questions about these stemless champagne glasses. They are my favorite glasses to serve champagne cocktails in because they are much harder to tip over and break.
Which after a couple of these I am legitimately at risk of doing haha, I’m already a bit clutsy and prone to knocking things over when I haven’t been drinking. If you have kids around who might bump your table just go ahead and make this a mandatory addition to your kitchen.
Happy cocktail making!
- 1 tablespoon lavender flowers (dried or fresh)
- 1 cup blackberries (fresh or frozen)
- ½ cup maple syrup
- ¼ cup vodka
- 2 (750ml) bottles champagne
- 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.