When the clock strikes midnight on New Year’s Eve, or really, during any moment worth commemorating, you’ll want a drink in hand that’s as festive as the occasion itself. That’s where the Blackberry Velvet cocktail comes into play—an effervescent concoction that’s as much a joy to look at as it is to sip.
Let’s start with the base: blackberry brandy. This isn’t your average fruit infusion. Blackberry brandy carries the essence of late-summer berries with a sweet, yet slightly tart profile. It’s the kind of spirit that adds depth and a touch of whimsy to any cocktail. I’m often blending flavored spirits like vodka, so changing things up with a blackberry brandy really adds a unique touch.
Then there’s Guinness Stout. Known for its rich, creamy head and deep, almost coffee-like complexity, it’s the stout that even stout-skeptics can get behind. Its roasted barley notes and velvety texture make it a drink that’s both comforting and refreshing.
Finishing things off we have dry Prosecco. The bubbly personality of this Italian sparkling wine brings lightness and a palate-cleansing effervescence. Its dry character ensures that the drink isn’t cloyingly sweet, balancing the richness of the brandy and stout.
As you raise the champagne flute, the first thing you notice is the creamy head of the stout, resembling a frothy crown atop the dark, alluring liquid. The color gradient from the dark stout to the lighter Prosecco is a visual feast, reminiscent of the velvety night.
Step 1: Pour blackberry brandy directly into a champagne flute.
Step 2: Fill the flute halfway with stout. Then, top off the mixture with champagne or prosecco.
Imagine a drink that’s both a dessert and a toast to the good times; that’s the Blackberry Velvet. It’s a cocktail that doesn’t just mark an occasion; it becomes part of the celebration itself. Cheers to the moments that matter, with a drink that’s as special as they are.