Prep time: 5 min

Cooking time: 10 min

Total time: 15 min

Serves 4

INGREDIENTS

For the Blackberry Syrup:

200g frozen blackberries

200g granulated sugar

200g water

For the Cocktail:

30ml (2 Tbsp) butter, melted

50g gold sugar for the rim

100ml Smiths Spice Gin

250ml blackberry syrup

750ml (3 cups) sparkling wine

1 peach, thinly sliced

4 sprigs of fresh thyme

METHOD

For the Blackberry Syrup:

In a small saucepan, bring blackberries, sugar and water to a boil and simmer for 10 minutes until syrup is bright pink. Remove from heat and puree with a stick blender. Set aside and allow to cool.

For the Cocktail:

Prepare your flute glasses with golden sugar by dipping the rim of each glass into the melted butter and then in the golden sugar. Pour 25ml gin into each glass, followed by 50ml blackberry syrup. Fill glasses with sparkling wine. Add sliced peach and fresh thyme to garnish.