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This Blackberry Champagne Cocktail is honestly one of the prettiest drinks I’ve ever made. I love the gorgeous ombre effect—it always gets compliments when I serve it! It’s my go-to for special occasions when I want something that looks just as amazing as it tastes.
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“These were a hit!! My guests just raved over them! I didn’t get the ombré effect, but I think because I poured too quickly or maybe didn’t let the syrup settle. But they were delish!!” Girliegirl
Easy Blackberry Champagne Recipe
This blackberry champagne drink is sparkling, delicious, and beautiful! I love making them for parties and special occasions; they look amazing and super festive. You won’t believe how easy it is to make something that looks party-perfect!
If you are looking to change things up a bit, you could add a flavored champagne (such as strawberry) or try a sparkling rosé. Different berries, like raspberries or strawberries, would be delicious. And, you can mix up the herbs to change the flavor even more. Mint and basil are my personal faves!
Blackberry Champagne Cocktail
Ingredients
- 1 cup fresh blackberries frozen, thawed also work
- 1 cup granulated sugar
- 1 cup water
- 750 mL champagne (1 bottle), or any sparkling wine
- 4 sprigs fresh rosemary
Instructions
- In a small saucepan, combine the 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.1 cup fresh blackberries, 1 cup granulated sugar, 1 cup water
- 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 tbsp of syrup into the bottom of each champagne flute.
- Top with champagne.750 mL champagne
- Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.4 sprigs fresh rosemary
Becky’s Tips
- Don’t pour the champagne too fast, or you’ll risk ruining the ombre effect.
- Use frozen berries for a garnish adds a refreshing twist and helps keep the drinks cool.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blackberry Champagne Cocktail Step by Step
Make the syrup: In a small saucepan, combine 1 cup blackberries, 1 cup sugar, and 1 cup 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.
Drain: Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
Spoon syrup: Once blackberries and simple syrup are cooled, spoon about 4 tbsp of syrup into the bottom of each champagne flute.
Layer with champagne: Top with champagne.
Garnish and serve: Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.
How to Store
The blackberry syrup can be made up to 1 week in advance and stored in an airtight container in the refrigerator until ready to use.
Leftover cocktails will only keep for a day or so as they will lose their fizz. Store them in an airtight container in the fridge.
Serving Suggestions
I like to serve these blackberry cocktails with a spread of finger foods instead of a full meal—it keeps things light and lets the drinks shine. They’re especially delicious with creamy artichoke bruschetta, where the rich, tangy spread complements the tartness of the blackberries. Bacon-wrapped dates are another favorite. And if I really want to impress, I bring out my bacon stuffed mushrooms. They’re hearty, savory, and bite-sized, making them the perfect pairing for a bubbly, fruity cocktail.
Wow que c’est beau! Après le 3e essai j’ai réussi à ce que le sirop ne se mélange pas au vin. On doit verser le vin, puis le sirop qui ira vers le fond. Effet assuré. Merci beaucoup 🥂
I have made these in the past and they were a huge hit. Please can you advise if a non-alcohol version can be made and what would be used instead of the Champagne
You can use a non-alcoholic champagne, sparkling white grape juice, or sparkling apple cider!
My rosemary floats up the glass when I make this. Any tips for keeping it weighed down? Thanks!
It can happen! Even adding a berry to the bottom in hopes to weigh it down!
Grenadine is what I used instead of blackberry syrup. Just change the name of the drink! The rosemary makes it tough to drink without it going in your eye or up your nose. Trim it short.
These were a hit!! My guests just raved over them! I didn’t get the ombré effect, but I think because I poured too quickly or maybe didn’t let the syrup settle. But they were delish!!
Taste is most important anyway :)!
Hello. I’m wanting to make these for New Year’s Eve but I would like to know what the gold around the rim of glass is. I feel the gold completes the look . Any suggestions ? I’m assuming some kind of sugar mixture ?
did you ever get an answer??
i agree with you
It’s turbinado sugar!
Delicious ♡
Thank you, Anne!! I’m glad you loved it!
Becky I cant wait to make these today!
Let me know what you think of them once you make them!!
How do I thicken my blackberry simple syrup? It seems a bit too runny.
Hi you don’t mention what you put on the rim of the glasses of the champagne blackberry cocktail
I’m doing simple syrup and gold sparkling sugar (Betty Crocker or Wilson at Walmart, Target or Michael’s).
Hi! I’m so excited about this recipe, it’s beautiful! I am making cocktails for an office party, and need to make about 75 individual drinks. Would you recommend that I make the syrup in one batch? If so, how long do you recommend that I boil/simmer it?
Thanks so much.
Awesome! Yes I’d make it in one batch. Just simmer long enough to where it thickens but you dont want a full syrup. It’s hard to say bc I haven’t done that but Id think about 15 minutes.