Every good party needs a signature cocktail to greet guests with, and our Halloween soirée is no exception! I wanted to find a recipe for a cocktail that was intriguing and (of course) the perfect shade of red.
This champagne cocktail is created by adding a blackberry syrup infused with rosemary, giving it a slightly savory twist. I called it The Spellbound…
Creating the syrup is a simple task … here’s what you’ll need:
- 2 cups fresh blackberries
- 1/4 cup plus 2 tablespoons sugar
- 2/3 cup water
- 1 1/2 tablespoons finely chopped fresh rosemary
Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds – about 20 minutes. Then, pour the mixture through a fine sieve set over a glass to strain out the rosemary, and let stand 5 minutes (there will be about 1/3 cup). Chill syrup, covered, until cold.
When you’re ready to mix the cocktails, use a nice Prosecco and add about 1 1/2 teaspoons of syrup into each drink.
I love to set up a space where you can easily serve guests as they arrive. With this simple recipe, you can set up the glasses with the syrup in them ahead of time, and pour the chilled prosecco as needed to keep it cold (nobody likes bubbly that’s been sitting out!). Have a little bowl of blackberries on hand for garnish. And don’t forget to hand out a little Halloween flair to guests too – top hats and masks required!
While I’m not one to theme my menu too heavily, I did discover a delicious blackberry chocolate chip gelato that sounded like a heavenly way to end the evening, bringing this flavor full circle…
I even added little rosemary springs as a garnish! It’s always nice to offer options to guests, so a delicious pistachio was also included in the mix…
From beginning to end, every detail of an evening like this should be enchanting and thoughtful. I hope you’ve got some fun ideas brewing for your own Hallow’s Eve!
*photography by julie harmsen // styling by cassandra lavalle for coco+kelley // cocktail recipe via epicurious
