These easy and beautiful Blackberry Ombre Sparkler Cocktails are perfect for Valentine’s Day!
I LOVE THIS COCKTAIL! I know I’ve been posting a ton of Valentine’s recipes, but I can’t stop now! I might not be cool enough for ombre hair, but I’m definitely cool enough to make these Blackberry Ombre Sparklers. These immediately made the cut for our romantic dinner at home we have planned…I can’t wait!
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- Blackberry Ombre Sparkler
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- Homemade Apple Pie Vodka
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- Sparkling Apple Pie on the Rocks
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- Easy Holiday Sangria
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- Apple Pie Moscow Mules
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- Apple Pie Punch
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- Slow Cooker Caramel Apple Cider
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- Easy Holiday Punch
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- Apple Cider Mimosas
If you remember the baked cheese I posted last week (you better remember that delicious baked cheese!!!), then you remember the decadent simmered blackberries and blackberry simple syrup. Good news! This drink calls for the exact same prep. My plan is to make a double batch of the berries on Valentine’s Day, using half for the cheese and half for these drinks. Mega win win!
Technically, these could be called Blackberry Mimosas…but Ombre Sparkler sounds so much more fun. The ombre effect is super easy to achieve, and the swig of rosemary is the perfect compliment. I made these to be for Valentine’s Day, but they could just as easily be a Christmas cocktail. Basically what I’m saying is, you can drink them year round. Obviously.
No matter how you’re spending VDay, whether its with girlfriends, your fur babies, girlfriend or boyfriend, husband or wife, this is the perfect sip!
Happy Valentine’s Day!
Yields 4
Inspired and adapted from the GORGEOUS site, The Effortless Chic. Get the original recipe HERE .
20 minPrep Time
20 minTotal Time
Save Recipe
Ingredients
- 1 cup fresh blackberries
- 1 cup sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne
Instructions
- In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Making sure it cooks down enough is essential to keeping the ombre effect. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
- Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute (this recipe makes 4 drinks)
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.
- Cheers!
Becky woke up on her 30th birthday and realized she didn't know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
Hello and welcome on my journey to learn how to cook! We hope to provide you with fun and easy recipes the entire family will love.
Lovely… and I agree, Ombre Sparklers is the best name ever!
Haha Thank you Kelly!!
This is so simple and looks impressive! I just love it. I am definitely surprising my husband with this AND that baked cheese! Wow!
Thank you Tanya! So sweet of you :)
Wow! These look really delish and SO beautiful
Thanks Anna!
This is seriously gorgeous, girl! And ah-mazing photos! Love.
Thanks Meg!!!
These are so gorgeous!
Thanks so much Shelby!
Wow this looks absolutely stunning and I love the addition of blackberries!
Thanks Connie! I LOVE your blog :)
I swear, I could live on champagne – this looks FANTASTIC!
Thanks so much Lauren!! And I agree. Champagne for days!
Hi, what did you use on the rim of the glasses?
Hey Jackie, I just used gold sprinkles. Dresses them up a little bit!
I made these and they were great and well received. However the syrup mixed with the champagne so I didn’t have the ombre effect, just red champagne. What’s the trick….and yes, I poured slowly down the side of the glass.
Hey Kayrene, sorry to hear that! It’s possible that the syrup hadn’t reduced quite enough and was too thin. I also spoon the syrup into the bottom of each glass and let it pool completely before adding the champagne. Glad it was well received but so sorry you had trouble with the ombre!
Can you make a large batch of the syrup ahead of time? I am having a large Christmas party so it would be nice to make the syrup the day before.
Yes you definitely could! Just keep in a sealed container in the fridge until you’re ready to serve. I hope you love the drinks!
How long does the syrup keep for? I made it for a Christmas cocktail but double batched it because I want to make them on New Years Eve. Does it keep a week?
It should keep for a week if in the fridge and in an airtight container. You might need to stir it up before using.
Awesome, thanks for replying so quickly! This was a big hit at Christmas and I’m sure it will be even bigger on NY’s eve! Thanks again. :)
Happy New Year!
My drink did not stay ombré. When I poured in the champagne the whole thing mixed up. How did you keep the red layer from mixing?
I’m SO sorry about that Nicole! I think it might be an issue in the blackberries not cooking down enough and the syrup being too thin. I’ve updated the recipe to talk about that a bit. I didn’t have any issue with the colors mixing and that’s the only thing I can think of. I hate that it didn’t work for you, I’m so sorry!
WHAT DID YOU TOP THE RIM WITH IN THE PHOTO? SUGAR? THANKS!
Hi Christine! It’s just gold sprinkles :) Hope you have a great holiday!
Where does one find gold sprinkles?
I just got them at the grocery store :)
Hi! I’ve just come across this fabulous recipe and I’m keen to try it for my holiday party this weekend! However – fresh blackberries are quite expensive and hard to find in my local area this time of year… would frozen blackberries work instead? Or, would the recipe work with a blackberry liqueur like Chambord, instead of making the syrup by hand? Would love any advice you could give :)
Frozen blackberries should be fine! Hope you love the recipe :)
Hi, I l love the look of these. So festive! I was just wondering if there ends of being a heavy rosemary taste. .
No, since it’s just a garnish it isn’t bad. And you could totally leave that off if you don’t like the essence of it in there (like my husband…hates it!) Enjoy!