Cider blackberry SPARKLER

A trendy play on classic Champagne cocktails, cider cocktails consist of a large portion of ice-cold cider (from apples, pears or other fruit; dry or semisweet)—poured over a drop of something stronger or sweeter or more fruity—or all three. These pretty, almost layered drinks are super-easy and elegant. This recipe is a breeze to increase, so it’s great for parties! Save any leftover purée in a container in the fridge for up to four days.

Invest in some super-fine or quick-dissolving sugar for making cocktails; regular sugar can remain gritty in cold mixtures.

1 cup (250 mL) fresh blackberries (175 g pkg) Juice of 1 lime, about 2½ tbsp (37 mL)

2 tbsp (30 mL) vanilla or regular super-fine sugar

1 can (500 mL) ice cold Somersby Blackberry Cider (LCBO 331348, 500 mL, $3.10)

Extra whole fresh blackberries to garnish; optional

1 Make a purée by adding blackberries, lime juice and sugar into a blender and blending on high until liquefied.

2 Strain through a fine sieve to remove the seeds, pressing the purée through the mesh with the back of a spoon or rubber spatula. Discard the seeds. Don’t forget to scrape the bottom of the sieve; delicious purée can cling there! This should make just shy of 1 cup (250 mL) of purée. Store in the fridge to chill until ready to serve.

3 When ready to serve, add 2 tbsp (30 mL) of purée to the bottom of each of 4 Champagne flutes and gently top up with cold cider.

4 Garnish with whole, skewered blackberries if desired.

Makes 4 drinks