Cocoberry Sparkler

Tuesday, January 05, 2021

 I 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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