Ingredients:

  • 1 cup (150g) fresh blackberries
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (120ml) filtered water
  • 5 fresh sage leaves
  • 1 bottle (750ml) Brut Champagne, chilled
  • 1.5 oz (45ml) freshly squeezed lemon juice
  • 6 fresh blackberries (for garnish)
  • 6 small sage sprigs (for garnish)
  • 6 long lemon twists
  • 1 pinch edible gold luster dust

Instructions:

  1. In a small saucepan, combine 1 cup blackberries, sugar, and water. Bring to a gentle simmer over medium heat, mashing the berries with a fork as they soften.
  2. Add the sage leaves and simmer for 8–10 minutes until the liquid reduces slightly. Remove from heat.
  3. Strain the syrup through a fine-mesh sieve into a glass jar, pressing on the solids to extract all juice. Discard pulp and sage leaves.
  4. Place the syrup in an ice bath or freezer for 15 minutes until ice-cold to ensure maximum carbonation retention.
  5. Add 1 tablespoon (15ml) of chilled syrup and 1/4 ounce (7ml) of lemon juice into each of the 6 champagne flutes.
  6. Slowly pour chilled champagne over the syrup in each glass. Use a bar spoon for one gentle 'up-and-over' stir to marble the colors.
  7. Garnish with a fresh blackberry, a sprig of sage, a lemon twist, and a tiny pinch of edible gold flakes.