[Recipe created by Brian McGrory, and published with courtesy of Cocktail Times]
5 oz Procescco
2 oz blackberry puree
1 oz creme du mure
Garnish: whole blackberry and mint leaf
Pour in the blackberry puree and creme du mure into a champagne flute. Top of with the processco. Finish with a mint leaf and whole blackberry garnish.
Notes: If Prosecco is not available, you can use any other full-bodies Sparkling wine. For a non-alcoholic version, sparkling juice (like sparkling cider) or seltzer is used in place of the wine. Blackberries can be substituted with raspberries, cherries, or even alderberries, for a colorful and flavorful variation.