If you happen to have a stash of Blackberry-Sangiovese Coulis in your freezer, this is an easy drink to whip up. If not, substitute a splash of Chambord or crème de cassis for each drink.
| ||½ || pt. Blackberry-Sangiovese coulis |
| ||1 || bottle prosecco |
| ||1 || lemon |
- With a citrus zester, cut 8 curling lemon strips.
- Place 2 to 3 tablespoons of the blackberry purée in each champagne glass. Top, pouring slowly, with prosecco. Garnish each cocktail with a lemon strip and serve.
Read more about summertime drinks in Carrie Floyd’s article “Cool summer cocktails.”