This Sparkling Blueberry Elderflower Sour Cocktail is a prosecco cocktail that is like a cross between a mimosa and a whiskey sour. A gorgeous fruity, floral, bubbly cocktail, perfect for celebrations!
K and I recently celebrated 15 years since our first date. Since we have both been trapped in such hectic schedules lately, we decided that the best time for celebrations was weekend brunch.
And as a self-proclaimed fanatic of brunch, I was absolutely OK with that.
I could eat brunch for any meal of the day, and could turn any meal of the day into a brunch special as well. And I’ve convinced Mr K to enjoy it as much as I do, but there’s one thing about brunch that we just don’t agree on – Mimosas.
Mimosa
What’s not to love about a mimosa, right? This gin and blood orange mimosa is one of our favorites. Fruity, sweet, bubbly – perfect for summer, perfect for brunch. I LOVE a good mimosa.
K does prefer his cocktails less sweet and a little more stiff, so I figured I’d make a perfect summer and brunch cocktail that we’d both enjoy.
Enter, Sparkling Blueberry Elderflower Sour Cocktail! A cross between a whiskey sour, prosecco cocktail and a fruity mimosa, this is an amazingly flavorful, refreshing cocktail perfect for both summer and brunch.
I really enjoy making our sparkling prosecco cocktails with VOVETI prosecco. It’s a great dry brut with a wonderful flavor profile and created with 100% Glera grapes. With flavors of pear, green apple, melon and peach, it pairs well with a variety of recipes, and is perfect for any fruity, floral, herby cocktail. Of course, VOVETI tastes so good you can enjoy it just as it is, but it’s just a whole lot more fun when featured in a gorgeous cocktail like this! 🙂
Creating gorgeous syrups with striking flavor combinations that can be used in delicious cocktails is a favorite pastime of mine! With a great flavor base and a Prosecco like VOVETI, you can create the most exciting brunch cocktails!
Since the occasion was celebratory, I created a blueberry elderflower syrup, that I knew we would both enjoy. Blueberry of course has that natural sweetness, and elderflower has a delicate, yet truly unique flavor. The addition of lemon (for the whiskey sour) tempers the sweetness of the elderflower cordial, and helps develop the egg foam too.
But don’t worry, you won’t be limited to this flavor combination alone. You can create different syrup flavors with my homemade soda syrups recipes. I’ve also previously shared more fruity syrups like this blood orange syrup, lemon syrup, rhubarb syrup, lychee syrup, pineapple syrup, as well as more floral and vegetal syrups like this hibiscus syrup and jalapeno simple syrup.
You can use any of these syrup recipes to put your own spin and enjoy your own sparkling cocktail. This was so easy to make, that Mr K whipped it up in a matter of seconds by himself. But between you and me, I may have had a few later on, just for myself. No regrets.
What I really love about this cocktail is that the egg white foam in the whiskey sour gives the cocktail a creamy mouthfeel, and then the fine bubbles from the prosecco lend a wonderful bubbly – creamy contrast. The extra bubbly foam is a whole lotta fun too!
I cooked the blueberries and lemon together until they were softened, then the mix was strained and pushed through a sieve to get all the juice from the blueberries. Then you simply mix it with the elderflower cordial (which is what gives this cocktail that sweetness).
When the blueberry – elderflower syrup is ready, it’s just a matter of making the whiskey sour base with an egg white (that’s blueberry elderflower syrup, whiskey, plus egg white). You are welcome to leave out the egg white, although I highly recommend it, if you haven’t tried an egg white cocktail before. 🙂
Make sure you put some elbow grease into the shaking to get a nice egg white foam for your whiskey sour! Once you have built up a foam, you can add the ice cubes and shake it again, to make sure you have a chilled cocktail.
Pour the whiskey sour into glasses, and top up with VOVETI prosecco to complete the sparkling blueberry elderflower sour!
This sparkling blueberry elderflower sour cocktail was sublime! It’s got a lot going on with fruity, floral flavors and that fizzy, creamy mouthfeel and texture. You’ll keep coming back for more, I guarantee it! 🙂
Recipe
Sparkling Blueberry Elderflower Sour
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Blueberry Elderflower Syrup
- 115 g blueberries 4 oz
- ¼ cup lemon juice juice from 1 – 2 lemon(s)
- 60 mL Elderflower cordial ¼ cup (add an extra 1 tbsp for a stronger flavor)
Sparkling Blueberry Elderflower Sour
- 44 mL blueberry elderflower syrup 1 jigger
- 44 mL whiskey 1 jigger (I used Tennessee whiskey)
- 30 mL egg white 2 tbsp
- A few drops of extra lemon juice optional
- Chilled Prosecco of your choice, to top
- Ice
Instructions:
Blueberry Elderflower Syrup
- Place the blueberry and lemon juice in a saucepan. Heat to bring the lemon juice to a simmer and to soften the blueberries (10 – 15 minutes).115 g blueberries, ¼ cup lemon juice
- Strain the blueberries through a sieve. Use the back of a spoon to crush the blueberries (to get as much of the juice as possible).
- Mix the blueberry lemon juice with ¼ cup (4 tbsp) of elderflower cordial. Add more if you prefer a sweeter cocktail.60 mL Elderflower cordial
- Let the syrup cool down and store in the fridge until needed.
Sparkling Blueberry Elderflower Sour
- Mix the blueberry elderflower syrup, whiskey and egg whites in a cocktail shaker. Add some extra lemon juice if you prefer.44 mL blueberry elderflower syrup, 44 mL whiskey, 30 mL egg white, A few drops of extra lemon juice
- Shake the cocktail mixer vigorously (without ice), to create the foam. Add ice cubes and shake for another 8 – 10 seconds to chill the cocktail.Ice
- Strain the cocktail into two champagne glasses, and top up with prosecco.Chilled Prosecco
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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