Champagne is simply a must during the holidays and I personally love to do it with a jovial twist. This season I created a champagne cocktail inspired by one of my favorite scents, Marc Jacobs Daisy Dream. The fruity-floral fragrance has a light and airy touch, bursting with top notes of blackberry, grapefruit, and pear. It’s, well, a dream!
I zeroed in on the blackberry note for two reasons, the coloring and the flavor. When the blackberries are cooked down into a simple syrup it makes for a joyous holiday red and when combined with some bubs it’s absolutely delicious, just like the fragrance it’s inspired by. Here’s how to make it:
You will need:
1 cup of sugar
1 cup of water
Bottle of champagne
1. In a medium sauce pan, combine one cup of sugar, one cup of water and six blackberries. Once berries are softened, crush using a masher. Bring to a boil over medium heat and let simmer until the sugar has dissolved.
2. Remove from heat and let cool. Strain.
3. Add blackberry simple syrup to bottom of champagne flute and top with champagne.