Berries & Bubbles Recipe
Belvedere organic lemon and basil vodka, marinated black berries, fresh lemon juice, Piper Sonoma brut, dry ice smoke.
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Ingredients
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Cocktail Base
Marinated Blackberries
Bubbles & Finish
Tools & Consumables
Method
Marinated Blackberries
Prepare berries
Rinse 6 fresh blackberries and gently pat dry. Place them in a small baking dish or jar.
Add 1 tsp demerara sugar, 0.25 tsp fresh lemon zest, 0.25 oz lemon juice and 2 shredded basil leaves to the berries.
Gently toss or muddle very lightly (1–2 presses) so the berries release some juice but remain largely intact. Cover and let macerate at room temperature for 10–15 minutes (or up to 1 hour refrigerated). Reserve two whole marinated berries for garnish.
Cocktail Base
Fill a cocktail shaker halfway with fresh ice.
Add 2 oz Belvedere organic lemon & basil vodka, 0.5 oz fresh lemon juice and 0.5 oz simple syrup to the shaker.
Shake vigorously for 10–12 seconds until well chilled.
Double-strain the mixture through a fine strainer into a chilled champagne flute or coupe, leaving behind any seeds or solids.
Bubbles & Finish
Top the strained cocktail with 3 oz chilled Piper Sonoma Brut. Pour gently to retain bubbles and create a light rise.
Garnish with a basil sprig and drop the two reserved marinated blackberries into the glass so they float near the surface.
If using dry ice for theatrical smoke: handle dry ice with insulated gloves or tongs. Use a small 0.5 oz pellet placed in a metal or heatproof container positioned at the base of the glass (do not drop dry ice directly into the drink if it will be ingested). Pour a splash of warm water over the pellet to create smoke. Ensure guests are warned and do not ingest dry ice or the immediate vapor—wait until smoke has dissipated or the pellet has fully sublimated before sipping. Alternatively, use a smoke gun or smoked glassware for a similar presentation without dry ice.
Serve immediately while bubbles and aroma are fresh.