Black Forest Spritz

What’s better than a super simple cocktail recipe? One that looks super fancy too. If you love black forest cake, this one is for you. A built cocktail that doesn’t require any shaking.

Crème de mûre (French for blackberry liqueur) is a bartender’s staple, a thick, syrupy concentration of pure berries. It’s great for layered cocktails as the heavier liqueur will sit at the bottom of the glass until stirred.

This cocktail is topped with prosecco for a tangy buzz.

Recipe

• 30ml Ink Gin

• 15ml Crème de Mûre (blackberry liqueur)

• Fresh pomegranate

• Chilled prosecco

In a tall mixing glass, gently stir the gin and liqueur over some ice, making sure not to allow too much ice to melt. Pour into a champagne flute and top with your choice of prosecco. Scoop out the fleshy seeds of a pomegranate and drop a spoonful into the glass - the seeds will float between the top and bottom before settling. We’ve also added some edible flowers grown in the Husk kitchen garden.

Enjoy!