Blackberry Coulis Cocktail is a deliciously refreshing blend of blackberries, Chambord liqueur, dark rum and a touch of fizz—slightly sweet, a little tart and irresistibly elegant. A perfect way to welcome the new year.
We’re in the homestretch! After the year I’ve had, I’ll gladly say goodbye to 2015 and raise a glass of this Blackberry Coulis Cocktail to welcome 2016 and whatever comes next.
I’m not a fan of rigid New Year’s resolutions that list everything I want to change—those lists often lead to disappointment. Instead, I work on gradual improvements throughout the year, building on what’s good and learning new things as I go. That mindset helps quiet the internal doubts most days.
Blogging stirs up those doubts more than most things. When you share your work publicly, it’s easy to question whether your writing is engaging, whether your voice sounds authentic, or if your photos and recipes measure up. I sometimes worry so much about these things that I delay posting.
Time has been my biggest challenge and a major source of anxiety. Like many of you, I balance a full-time career and blogging on the side—often feeling like both are full-time jobs. While on medical leave I hoped to catch up on tasks, but energy was limited and many items stayed undone.
This year I’m trying a more intentional approach. I’ve set monthly goals to improve and grow the blog, and I’ll share those goals here so you can hold me accountable. I appreciate everyone who takes time to visit the site—your support means a lot.
January’s challenge: Let the cat out of the bag.
After four years of blogging I still hesitate to tell people about the site. It’s time to be braver and put myself out there. This Blackberry Coulis Cocktail might be the perfect icebreaker.
My cocktail is inspired by a Havana Bramble I saw in a past issue of LCBO’s Food & Drink. I use a blackberry coulis to achieve that deep crimson hue and rich flavor. Coulis is one of my pantry staples—delicious on yogurt, great for plating, and simple to make. It keeps in the fridge for a few days or can be frozen for months. Chambord, a blackberry liqueur, intensifies the berry notes, while dark rum adds warm, spiced depth. If you prefer something lighter, swap the rum for champagne for a festive variation.
So, what goals are you setting this year? And what will you be sipping when the clock strikes twelve? If it’s this Blackberry Coulis Cocktail, excellent choice! Cheers to a fresh start and a sweet, satisfying celebration.
Happy New Year to my dear readers and friends—may the coming year bring love, success and plenty of sweetness!
Recipe Correction: I originally wrote ginger beer, but meant ginger ale (this drink works best with the milder fizz). Apologies for the confusion.
Blackberry Coulis Cocktail
Ingredients
- 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 works well
- 60 ml Chambord blackberry liqueur
- 30 ml fresh lime juice
- ginger ale or soda water to add a little fizz
- blackberries to garnish
Method
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Place berries, water and sugar in a small heavy-duty saucepan and bring to a boil.
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Lower the heat and simmer until the fruit softens, about 5 minutes.
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Remove from heat and stir in vanilla extract. Allow to cool.
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Blend on high until smooth.
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Strain through a sieve into a container for storage.
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Fill glasses with ice.
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In a cocktail shaker combine coulis, rum, Chambord and lime juice; shake well.
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Strain over ice and top with ginger ale or soda water.
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Garnish with a fresh blackberry.
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Cheers!
