December has proven to be a very giving month for cocktail enthusiasts. Yes, there are all those holiday soirees and, of course, champagne-fuelled New Year’s Eve. Yet, earlier this month, legendary Italian aperitif Campari hosted a warm, welcoming holiday get-together at old school lounge Silver Lining inside Manhattan’s trendy TriBeCa neighborhood. In time for the New Year, top mixologists from the city debuted 15 new Campari cocktails, forever changing how one hosts aperitivo hour. While everyone was swooning over the luscious libations, ranging from ice cold and thirst quenching, to steamy and spicy, there was one that continues to captivate guests. The Black Currant Sparkler, created by Christy Pope from Cuffs & Buttons Cocktail Catering, showcases the sweeter side of the European bitter with smooth gin, vanilla, sparkling Prosecco and preserves from fresh purple berries. Like fine perfume, the Black Currant Sparkler transforms with each note, ensuring an enchanting experience that puts those stale beers to shame. At first, it resembles bubbly champagne, then slowly ending with a creamy finish reminiscent of oozing white chocolate. It’s like having two drinks in one!
Now if only all our other beloved cocktails can do that…
Black Currant Sparkler Recipe
Ingredients
½ oz. Campari
½ oz. Gin
1 Tbsp. Black currant preserves
1 tsp. Vanilla Extract
1 tsp. White Crème de Cacaco
Prosecco
1 Edible pansy
Preparation
Place ingredients in a mixing glass with ice and stir. Strain into a coupe glass and top with Prosecco. Garnish with edible pansy.
