Beverages » Blackberry Sparkler
Magenta, fuchsia, hot pink all describe this sweetly nuanced, bubbling beverage. Kristi McNeil, manager of Tupelo restaurant, guides Chef Rembs Layman's daughter Rosie as they make a colorful syrup with lots of fresh blackberries. Into the champagne flute it goes, topped with either prosecco sparkling wine or, for a non-alcohol version, ginger ale or club soda. A whole berry, expertly added by Rosie, is the perfect garnish.
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