Sometimes I go looking for recipes to blog, and sometimes they find me. That’s what happened with this cocktail. I was on Pinterest one night, and I came across this Blackberry Coulis Cocktail recipe. I was getting ready to reshoot one of the first cocktails I ever blogged, the Blackberry Mojito, and I thought I would kill two birds with one stone, so to speak. So I doubled up on my blackberry order, and I ended up making two cocktails instead of one. I love this job!
Blackberry Coulis Cocktail is a deliciously refreshing blend of blackberries, Chambord liqueur, and dark rum and a little fizz – slightly sweet, a little tart, and a whole lot of sexy.
So the blackberries were taken care of, but I had a few other ingredients to gather before I could make my Blackberry Coulis Cocktail. Water is a given, and I had the vanilla extract and demerara sugar in my pantry. It was leftover from the Baileys Pumpkin Spice Espresso Martini recipe I made a long time ago, but it was still perfectly good.
I also had some Chambord on hand from reshooting the photos for my Adult Raspberry Italian Cream Soda post. And I even had leftover Flor de Caña dark rum from the Old Cuban cocktail I made a while back.
That left me needing limes since I always have soda water in my refrigerator. How easy was that?!
Making this cocktail was a little more involved than your typical cocktail recipe since I had to use the stove and a blender. Here’s how my time was spent:
- 10 minutes to make the blackberry coulis
- 30 minutes to cool
- 3 minutes to blend
- 5 minutes to make the cocktails
- 48 minutes total
The recipe lists times of 10 minutes for prep, 5 minutes to cook, and 15 minutes total. I’m guessing the discrepancy is due to including time to cool the blackberry coulis. If I omit that, my total time was 18 minutes. Much closer to the recipe’s time.
Making the Blackberry Coulis
Making the blackberry coulis seemed similar to making fruit-infused simple syrup, something I have done many times. The only difficulty I had with this part of the recipe was due to my kitchen scale. It’s actually a postal scale I repurposed, and it doesn’t go down to single grams. It starts at 5 and goes to 10, with no increments in between. I really need a new one!
Because of my scale, I had to look up how to convert grams of vanilla extract to teaspoons. Can you believe there was a converter just for converting grams of vanilla extract? I was thrilled! By the way, 3 grams of vanilla extract is .71 teaspoons or just under 3/4 of a teaspoon.
Finally, I strained it into a small container and refrigerated it overnight. The pureed coulis was very thick, and I found it helpful to use the back of a wooden spoon to press it through the strainer. Otherwise, it would have taken ages to drip through the mesh!
Making the Blackberry Coulis Cocktails
I filled the cocktail glasses about 3/4 of the way with ice and the cocktail then topped them off with soda water. The recipe gives the option of using ginger ale, but I didn’t have any on hand.
The entire process took me 5 minutes, and that included spearing blackberries onto cocktail picks for the garnish. Not too shabby for such beautiful cocktails!