We have changed the flavors of drinks in several posts in the series, first we infused vodka, then we made a thyme simple syrup, and now we will make a blackberry/rosemary simple syrup to be added to Champagne or in this case Prosecco. All of these were done using local in season ingredients and this week is no different.
Blackberries still available from AgriBerry and rosemary from the E.A.T. garden. This is one of those simple elegant drinks that you should be serving up for your next brunch, as a starter for an end of summer get together, or if you are like me drink a bottle on a Tuesday night while writing a blog post. All of your friends will be impressed with your fancy know how but between us this is all you do:
- 2 cups of blackberries
- 1/4 cup plus two tablespoons of sugar
- 2/3 cup of water
- 1 1/2T fresh chopped rosemary
Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes.
Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
Divide Prosecco among 6 small flutes, then pour 1 1/2 teaspoons syrup into each drink. (drink adapted from epicurious)
So surprise your wife, girlfriend, or sig other this weekend. Who knows what may happen?
My question to you blackberry cobbler, blackberry cocktail, or both?
H&H Happy Hour is written by Forest Hill resident, Tim Vidra, and is a bi-monthly summer series of cocktail recipes with a twist – often incorporating finds from his own organic garden. View these and more recipes at Tim’s food blog, E.A.T., advocating the use of simple local ingredients and sharing tips for how to incorporate them into dishes that will impress.