| British 70 |
Author: Nicole
Ingredients
- 1 ounce gin (see Notes)
- ½ ounce freshly squeezed lemon juice (~ ½ lemon) (see Notes)
- ½ ounce simple syrup (see Notes)
- 3 ounces sparkling wine (such as French Crémant, Spanish cava or Italian prosecco)
- 3 to 4 blackberries, divided
Instructions
For a clear cocktail:
- Muddle 1 to 2 blackberries in a shaker. Add gin, lemon juice and simple syrup and ice. Shake until chilled.
- Strain into a Champagne flute. Top with sparkling wine. Garnish with 1 to 2 blackberries.
For a fruity cocktail:
- Muddle 1 to 2 blackberries in a Champagne flute, add gin, lemon juice and simple syrup and stir.
- Top with sparkling wine. Garnish with 1 to 2 blackberries.
Notes
* I used Empress 1908 Gin and muddled the blackberries in the Champagne flute to ensure a deeper purple color. Any good-quality gin works well although it will not be as deep a purple.
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/british-70/