Berries & Bubbles Recipe
Belvedere Organic Lemon & Basil Vodka, Marinated Blackberries, Fresh Lemon Juice, Piper Sonoma Brut, Dry Ice Smoke
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Marinated Blackberries
Bubbles & Garnish
Ice & Tools
Method
Marinated Blackberries
- 1
Macerate
Place 6 fresh blackberries in a small bowl. Add 2 tsp sugar and 1/4 tsp lemon zest. Lightly muddle the berries just enough to break their skins and release juices (2–3 gentle presses). Add 1 tbs Belvedere Organic Lemon & Basil Vodka and 1 finely chiffonaded basil leaf. Stir to combine and let macerate at room temperature for 10–15 minutes (or up to 30 minutes in refrigerator) until juices form.
Cocktail Assembly
- 2
Shake the base
Fill a cocktail shaker with 1 cup ice. Add 3 tbs Belvedere Organic Lemon & Basil Vodka, 3/4 oz fresh lemon juice, and 1/2 oz simple syrup. Add half of the macerated blackberry mixture (including some juice) to the shaker. Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled.
- 3
Strain
Double-strain the shaken mixture into a chilled flute or coupe using a Hawthorne strainer and a fine mesh strainer to remove blackberry seeds and basil bits. If desired, serve over a few cubes of ice in a rocks glass instead.
Bubbles & Garnish
- 4
Top the strained cocktail with 3 oz Piper Sonoma Brut, pouring gently down the side of the glass to preserve bubbles. Give the drink one gentle stir (1–2 turns) to integrate.
- 5
Skewer 2–3 of the marinated blackberries on a cocktail pick (or drop 2–3 into the drink). Gently slap the basil sprig between your palms to activate oils and place as garnish.
- 6
Dry ice smoke (presentation)
Only use food‑grade dry ice and handle with tongs or gloves. For a smoky presentation, place a small pellet of dry ice in a separate small metal cup or compartment that sits adjacent to the glass (recommended) or drop a very small piece into a larger punch or bowl container surrounding the glass. Never put dry ice directly into a drink intended for consumption while the dry ice remains; allow the dry ice to fully sublimate before drinking, or remove it before serving. Add the pellet and pour a small splash (1–2 tbsp) of warm water on the pellet to produce visible smoke; present to guests immediately for theatrical effect. Ensure guests understand the dry ice location and avoid contact.
