Bubbly Black Rose Recipe

Make the blackberry purée

Combine 1 cup fresh blackberries, 2 tablespoons sugar and 2 tablespoons water in a blender. Purée on high until smooth, about 20–30 seconds.

Strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard seeds and solids. You should have roughly 60–80 ml of smooth purée.

Brew concentrated black tea

Brew a strong black tea by steeping one black tea bag (or 1 teaspoon loose-leaf) in 120 ml near-boiling water for 4–6 minutes. Remove tea bag/strain leaves and allow to cool. Measure 60 ml of this concentrate and chill. (You will use 15–60 ml depending on desired strength; recipe uses 15 ml per cocktail.)

Measure the cocktail ingredients: 60 ml Reyka vodka, 20 ml St-Germain, 20 ml fresh lemon juice, 30 ml strained blackberry purée, and 15 ml chilled black tea concentrate.

Fill a cocktail shaker with about 1 cup of ice. Add the vodka, St‑Germain, lemon juice, blackberry purée and black tea concentrate to the shaker.

Dry shake (no ice) for 8–10 seconds if you prefer more texture, then add ice and shake vigorously for 10–12 seconds until the outside of the shaker is very cold. This chills and slightly dilutes the drink while integrating the purée.

Double-strain the mixture into a chilled flute or coupe using both the shaker strainer and a fine-mesh sieve to remove pulp and ice shards.

Top gently with 90 ml chilled prosecco. Pour slowly down the side of the glass to preserve effervescence and create a layered visual with the deep blackberry at the bottom and bubbles above.

Thread 2 fresh blackberries onto a cocktail pick and rest across the rim or drop them into the flute.

Twist a lemon peel over the surface to release oils, then drop the twist into the glass or perch on the rim.

For a dramatic presentation, float one edible black rose petal atop the prosecco (optional). Serve immediately while effervescent.