This is one of my favorite warm-weather champagne cocktails. I serve this in champagne flutes, but martini classes will work just as well. You can use fresh or frozen blackberries for the blackberry liquid but stick to fresh if using for a garnish. Add the blackberries, basil, honey, and water to a small saucepan set over medium heat. Simmer, stirring occasionally, until mixture is heated through and starts to thicken, approximately 4-5 minutes. Gently press on blackberries while heating to release juices. Remove from heat and strain mixture through a fine-mesh strainer to remove solids. Reserve the remaining liquid and set aside to cool. Divide the Elderflower liqueur among champagne flutes, along with a drizzle of the blackberry simple syrup. Finish by topping off each glass with some chilled Prosecco. Garnish each glass with 2-3 fresh blackberries and a sprig of fresh basil, if desired, before serving. Enjoy! Vegan Blackberry Basil Cocktail
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