Bubbles + Bramble Recipe
Wheatley vodka, combier creme de murre, blackberries, lemon juice, zardetto prosecco
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Ingredients
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Cocktail Base
Fruit & Muddle
Sparkle & Garnish
Method
Fruit & Muddle
Place 6 fresh blackberries in a cocktail shaker or mixing glass. Add the simple syrup and gently muddle until the berries are broken down and release their juice but still retain some texture (about 8–10 light presses). Avoid over-muddling to prevent overly bitter seeds.
Cocktail Base
Add 2 oz Wheatley vodka, 1/2 oz Combier Crème de Mure, and 3/4 oz fresh lemon juice to the muddled blackberries in the shaker.
Fill the shaker with ice (enough to chill well), secure the lid, and shake vigorously for about 10–12 seconds until well chilled and slightly frothy.
Double-strain the mixture (through a Hawthorne strainer and a fine mesh strainer) into a chilled coupe or a flute if you prefer a taller presentation. Double-straining removes seeds and large pulp for a smoother drink.
Sparkle & Garnish
Top the strained cocktail with approximately 2.5 oz chilled Zardetto Prosecco, pouring gently to preserve effervescence. Stir very gently once with a bar spoon (1 slow turn) to lift the prosecco through the cocktail without flattening it.
Garnish with a lemon wheel or twist on the rim and a single fresh blackberry dropped into the glass or skewered on a pick. If serving on the rocks, build the drink over fresh ice in a rocks glass and then top with prosecco.
Serve immediately while the prosecco is lively.