Yesterday I had the pleasure of catering a jewelry show at a gorgeous Dallas, Texas home. Madison and Yvette (Mad N Yve) are two lovely best friends that hand craft high-end, boho chic jewelry at an affordable price. This type of occasion calls for champagne and sweet treats. Better yet, a champagne cocktail bar.
I served the bubbles with fresh fruit purees, basil and ginger infused simple syrup, freshly baked cookie platters, assorted cheeses, and a bartender to go with it all. Thank you Hyde Beach for my cocktail recipe arsenal! This is a total DIY project, simple to prep, easy to set up the day before too.
You only need a handful of things to put this together.
- Champagne bucket of some sort.
- Fresh or frozen fruit.
- Sugar + Water
- Fine strainer
- Repurposed clear bottles. I used 750 ml wine bottles.
- Pour spouts
The way you decorate it can be your own personal touch for the occasion, or you can simply use pretty bowls and decorate with fresh fruits and herbs for garnishes. I picked up a pack of chalk board signs from Michaels for a few dollars and labeled my bottles.
Basically, all we are doing here is infusing simple syrup (water + sugar) with fruits and herbs. With that being said, you can go crazy with the combos. I boiled basil and ginger this time, but have done lavender and rosemary in the past. Get creative, have fun! Just remember that fruits with a lot of seeds will be harder to strain smooth, such as blackberries.
To make this a champagne cocktail, add about 1/2 cup vodka to the blender of fruit and pulse together. If you want to skip the vodka that is ok too! You will have a Bellini and Rossini bar instead. Nothing wrong with that! Click on the photos below to enlarge.
I picked up this inexpensive wine from Whole Foods. It’s the Pinot Grigio I use when cooking. It’s only $4.99 and tastes great in my recipes that call for white wine. I poured the wine into mason jars and added sage and rosemary to it. Let that sit on the counter for up to 10 days and use it when you cook. Herb infused white wine? Yes, please.
Strawberry Champagne Cocktail – Blueberry Bellini – Basil & Ginger Infused Simple Syrup
Mrs. jennifer Irizarry
Simple DIY Champagne Cocktail Bar. Completely customizable, and perfect to make a day or two before your party. Eliminate the vodka and transform this into a Bellini Bar!
2 minPrep Time
10 minCook Time
12 minTotal Time
- 4 cups fresh or frozen fruit (Strawberries, blueberries, peaches, raspberries)
- 1 cup sugar
- 1 cup water
- 1/2-3/4 cup vodka
- Prosecco, very cold
- Combine fruit, sugar and water in a large pot and bring to a boil.
- Simmer 10 minutes and stir until sugar is dissolved.
- Remove from heat and let cool.
- Puree in a blender.
- Once pureed, open the lid and splash vodka in. I only put about 250 ml, but you can add more or less to taste. Pulse to combine.
- Strain with a fine mesh strainer into a funnel over a bottle.
- TO SERVE:
- Pour 2 ounces of blueberry puree into a champagne flute or cocktail glass. Add 3 ounces of Prosecco. Gently stir to mix. Garnish with fresh fruits/herbs.
- * You can store the bottles covered in the fridge for 2 or 3 days. Shake well before serving.
- * For a non-alcoholic version, substitute seltzer or sparkling juice for the Prosecco, omit vodka.
- * An immersion blender may be used to puree mixture directly in saucepan.
- * Don't need a full 750 ml bottle? Divide the recipe in 1/2 or even 1/4.