Tulipe Recipe

Combine blackberries, sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar and crush the berries with the back of a spoon. Simmer 6–8 minutes until berries are soft and syrup is slightly reduced.

Remove from heat and let cool slightly. Strain through a fine mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids. Chill the syrup before using. Makes about 3/4 cup.

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer for a few minutes, or fill it with ice water while you build the drink, then discard the ice water before pouring.

Fill a mixing glass or shaker with ice. Add Campari (1.5 oz), cold-brew coffee (1 oz), Lillet Blanc (1 oz), blackberry syrup (0.5 oz), fresh lemon juice (0.5 oz) and 2 dashes orange bitters.

Stir (preferred for clarity) or shake briefly for 10–12 seconds to chill and dilute slightly—stirring will keep the drink darker and silky, shaking will add a lighter froth and brighter texture.

Strain the chilled mixture into the prepared coupe, filling it about two-thirds.

Carefully top with 2 oz sparkling wine to add effervescence. Pour slowly to retain some spritz without overflowing.

Garnish with two fresh blackberries speared on a cocktail pick and an edible flower or a fine lemon twist laid on the rim. Optionally drop one blackberry into the drink for visual depth.

Serve immediately. Sip to experience the dark coffee and Campari bitterness balanced by floral Lillet, bright lemon, and the sweet-tart blackberry spritz.