Bee’s Champagne Coven Cocktail – Recipe

With Halloween just a few days away, I wanted an easy, delicious and festive halloween cocktail, to sip the night away! And in sticking to my bee routes, I kept it bubble based — and found a recipe that I adapted to give me everything I was looking for, not to mention perfect to serve up to your entire coven.

This creation is essentially a puree for your bubbles, that will add some fun flavors to your cocktail, while giving your bubbles an evil poition-y look! Not to mention it has ginger, fresh lemon and blueberries, so it’s like adding a healthy cleanse to your bubbles, right?

Ingredients:
– 1 Lemon
– 3/4 cup of Blueberries
– 2 TSP of Sugar
– 1 TBS of Ginger (minced)

You’ll also need, a muddler, fine wire strainer and handheld juicer.

Step-by-Step Instructions:
1. In a measuring bowl, add your blueberries, sugar, and freshly squeezed lemon – do this by cutting it in have and juice each half into bowl.
2. Prep your ginger by cutting off the skin so that it’s completely bare — then utilize a garlic mincer to get juice out, finely cut the rest of your ginger – add this to the rest of the ingredients.
3. Once all the ingredients are in your mixing bowl, use a muddler to crush blueberries and mix ingredients together – it will still be a little chunky, but you should have a nice purple color of juice (see middle picture above).
4. This is when you can get your fine mesh strainer, to strain your mixture into a new bowl. I do not have one, so B had the brilliant idea of using the top of a cocktail shaker — this helped strain the puree pretty well!
5. Once it’s all strained, you’re ready to serve! Add a splash of your puree to your champagne flute before adding the bubbles — this helps get a nice mixture. Next, slowly pour your bubbles in, I say slowly because the puree will have a reaction to the bubbles and will overflow. Continue until you’re topped off and then garnish with blueberries to serve!

Cheers witches!






This recipe was inspired by Self Proclaimed Foodie’s Recipe