Cocoberry Sparkler
Tuesday, January 05, 2021I don't drink often, but I do like champagne. And I knew I wanted to ring in the new year with some bubbly.
However, I wanted to do something a little extra since it's a pretty rare occasion. I searched for champagne cocktail recipes, and I saw a post where someone had combined champagne and coconut water. I love coconut water, so I definitely wanted to try it, but I wanted to zhuzh it up a bit.
So I added blueberry simple syrup!
It made a drink that's sweet, refreshing, and perfect for a celebration!
C O C O B E R R Y S P A R K L E R
For the simple syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1 pint fresh blueberries or 1 bag frozen blueberries (I used frozen)
Combine water and sugar in a saucepan until dissolved; cook over medium heat until the mixture begins to boil. Add blueberries and simmer until blueberries begin to burst, about 10 minutes. Remove from heat, cool, and strain through a fine mesh sieve.
To build your Cocoberry Sparkler:
- Add blueberry simple syrup to the bottom of a champagne flute. Admittedly, I didn't measure how much I added, but it was maybe an inch high in the glass.
- Add coconut water halfway up the flute.
- Top with champagne.
Don't mix it up -- just let the bubbles do the work and enjoy!
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