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. What better way to ring in the new year!
We are in the homestretch, ya’ll! You can bet that, after the year I have had, I’ll be the first in line to scream sayonara to 2015. After which I’ll happily raise my Blackberry Coulis Cocktail filled glass to usher in a 2016 and all that awaits me.
I’m generally not one for new year resolutions that focus on all the things I want to change about myself – that is a long list that will likely lead to failure and disappointment. Instead, I make a continuous effort throughout the year to improve upon what is good and hopefully develop and learn new things along the way. That approach tends to help quiet my often debilitating doubting internal dialogue…most days.
Blogging, in particular, sparks such dialogues, which often leaves me questioning my very existence. OK, that’s overblown, but when you put your goodies out there for all the world to see, some insecurities come into play. Is my writing engaging? Do readers find my tone inviting and authentic? Are my photos and recipes ‘good enough’? Does anyone even care? I sometimes spend so much time fretting about those things, I don’t get around to posting.
Self-doubt aside, time has been my fiercest foe and the source of a great deal of my anxiety. I know I am not the only one holding down a full-time career and blogging on the side – which can sometimes feel like a full-time job in itself. I’ve let a number of things slide, things that I thought I would attend to while I’ve been on medical leave, but never found the energy to tackle.
So, I am going the resolution route and have set up some goals to help improve and grow my blog in 2016. I will challenging myself with a new goal each month and share them here on my blog for all the world to see, or at the very least, you guys. I like the idea of being held accountable to you lot who take time from your busy schedules to visit me here regularly – for which I am eternally thankful, BTW!
January’s challenge: Let the old cat out of the bag.
Can you believe that I am still so unsure of my blogging skills and abilities that I rarely tell anyone about my blog? After four years of blogging, I think it’s time I grew a pair of lady balls and man-up. This Blackberry Coulis Cocktail might just be the thing I need to get started.
This Blackberry Coulis Cocktail is my take on a Havana Bramble recipe I saw in a past copy of the LCBO’s Food & Drink magazine. I went the route of the coulis to achieve that dark, crimson colour that adds a sexy masculinity to the drink. I love using coulis to top my yogurt, or do a little fancy plating, so I tend to make and keep a variety on hand. It’s so easy and delicious and keeps in the fridge for a few days, but can be frozen for a few months. The Chambord, which is a blackberry liqueur, amps up the blackberry flavour and the spicy tones of the dark rum wraps it up all nice and warm like. You may choose to skip the rum and add champagne, which is actually quite tasty.
So, what are some goals you’ve set for yourself? More importantly, what are you planning to have in your glass when the clock strikes twelve? Did I hear you say my Blackberry Coulis Cocktail? I thought so! You may also enjoy one, or all of these 5 Festive New Year’s Eve Cocktails.
Happy New Year to my dear readers and friends! May 2016 shower you with love, success and a whole lot of sweetness!
Recipe Correction: Initially I wrote ginger beer, I meant ginger ale (can’t imagine this drink with the former…). Apologies for the confusion.
Blackberry Coulis Cocktail
- 250 grams blackberries
- 100 grams water
- 50 grams demerara sugar
- 3 grams vanilla extract I use Rodelle Reserve
- 125 ml blackberry coulis
- 250 ml dark rum Havana Club 7-year rum works really well
- 60 ml Chambord blackberry liqueur
- 30 ml fresh lime juice
- gingerale or soda water to add a little fizz
- blackberries to garnish
To make the coulis:
Place berries, water and sugar in a small, heavy-duty saucepan and bring to a boil.
Lower heat and allow to simmer until the fruit has softened, about 5 minutes.
Remove from heat and stir in vanilla extract. Allow to cool.
Pour into blender and blend on high until pureed.
Use a sieve to transfer to a container for storage.
To make the cocktail:
Add ice cubes to glasses.
To a cocktail shaker, add coulis, rum, Chambord and lime and shake.
Strain over ice and top up with a little gingerale or soda water.
Garnish with fresh blackberry.