Blueberry Bubbles Recipe
VODKA, PEACH SCHNAPPS, BLUEBERRY SYRUP AND FINISHED WITH PROSECCO
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Ingredients
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Cocktail
Garnish
Blueberry Syrup (makes ~10 oz)
Method
Blueberry Syrup (make ahead or while chilling Prosecco)
- 1
Cook syrup
Combine blueberries, sugar, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
- 2
Simmer 6–8 minutes, mashing some blueberries with the back of a spoon to release juices and thicken slightly. Mixture should be syrupy.
- 3
Remove from heat and stir in lemon juice if using. Let cool 10–15 minutes, then strain through a fine mesh sieve into a jar, pressing solids to extract syrup. Cool completely before using. Refrigerate up to 10 days.
Cocktail Assembly
- 4
- 5
Shake base
In a cocktail shaker, add vodka (2 oz), peach schnapps (1 oz), fresh lemon juice (0.5 oz), blueberry syrup (0.75 oz), and a cup of ice. Secure the lid and shake vigorously for 10–12 seconds until well chilled.
- 6
- 7
Top with Prosecco
Gently top the cocktail with chilled Prosecco (about 3 oz). Pour slowly down the side of the glass to preserve bubbles and avoid overflow.
- 8
Garnish & serve
Skewer 4–6 fresh blueberries on a small cocktail pick and rest across the rim or drop a few into the glass. Add a lemon twist on the rim. Serve immediately.