Bride of Frankenstein Cocktail (Vanilla Blackberry Champagne Cocktail)
A spooky yet delicious cocktail for your Halloween festivities. Can be multiplied for more cocktails or a punch bowl.
Ingredients
- 2 Tablespoons seedless blackberry jam strain out seeds if you can't find seedless. Marionberry, boysenberry or black currant jam would work as well
- 2 teaspoons vanilla simple syrup** see notes - cook time is 5 min to make the syrup
- 2 shots 3 ounces good quality vodka ( I used Ciroc and Ciroc coconut)
- Champagne Sparkling wine or Prosecco (4-6 ounces per flute/glass - depends on size of glasses you use)
- Garnish - fresh blackberries
Instructions
- In a cocktail shaker stir together the jam and vanilla syrup until well mixed. Add ice and then then vodka and shake well.
- Strain the mixture evenly in two champagne flutes. Top with prosecco, amount will depend on size of glasses you use. Garnish with blackberries and serve immediately.
- If using dry ice, drop a small piece in the glass before adding the prosecco or champage.
Notes
*For the vanilla simple syrup you can either use store bought ( Such as Torani syrup) or you can make your own. 1 cup sugar to 1 cup water - heat until sugar is dissolved, about 5 minutes, then add in one tablespoon of vanilla extract. Chill completely before using, will last in the refrigerator in an airtight container (I use a mason jar) for two week. If keeping for longer you can add a vanilla bean split open to the jar. It will intensify the vanilla flavors .
If you use dry ice for your cocktails make sure you get food grade dry ice. Never touch with bare hands, use tongs. The dry ice will sink to the bottom of the drink, so it is safe to have in drinks, if you want to be extra cautious omit the dry ice or remove before drinking.
** to make a punch bowls servings worth go with equal amounts of jam and syrup - say a cup of each and use 4-6 bottles of prosecco or champagne. Stir the jam and syrup together well before adding in the bubbly. Add ice to punch bowl to keep chilled. You can also have the syrup-jam mixture in a container or bottle and add that to glasses/flutes then top with prosecco/champagne right before serving.