Brunch cocktails are without a doubt the only classy way to serve alcohol before noon. But let’s face it, the motive behind needing a brunch cocktail is sometimes a little less classy than the pretty glass it comes in. It has been said after all, that the best cure for a headache the morning after having, shall we say, one drink too many is having some of the hair of the dog that bit you (aka another drink). On the flip side though, a sweet cocktail is also the perfect way to welcome guests to your home for a lazy Sunday brunch.
Last weekend the Spatularettes tried out a new neighborhood brunch spot with friends. We couldn’t resist the blackberry Bellini on the menu and after just one sip we knew we would have to try and recreate it at home! We made the berry syrup the day before so all the ingredients were ready to go on Saturday morning.
-1 cup frozen berries (we used black and raspberries)
-1 cup water
-1/4 cup sugar
At least a few hours beforehand, so it has time to chill, make the berry syrup. Combine berries, water, and sugar in a saucepan over medium heat. Bring to a boil and reduce heat to low. Allow mixture to simmer for about a half hour. The mixture should reduce by half. Strain the berry syrup through a sieve to separate the berries and seeds from the liquid. You’ll be left with about 6 oz of berry syrup. Chill in the refrigerator in a covered container until you are ready to serve.
When brunch is ready, spoon an 1 to 1 1/2 oz of berry syrup into each glass. Top with champagne.
Your guests (or your hangover) will thank you after the very first sip 🙂
Tall and Small