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A fabulous fizzy cocktail to welcome your party.
175g / 6oz blackberries
50g / 2oz caster sugar, plus 1 tbsp
6 tbsp brandy
1 bottle chilled champagne or sparkling wine
1) Reserve six of the blackberries and put to one side for decoration. Place the remaining blackberries with 50g caster sugar in a saucepan. Heat gently until the sugar has dissolved then simmer for 5 minutes, stirring occasionally until the sauce has thickened slightly and is syrupy.
2) Sieve the blackberry syrup over a bowl, gently pressing with the back of a spoon. Discard the fruit pulp. Chill the syrup.
3) Place a little of the syrup on a saucer and the remaining caster sugar on another saucer. Dip the rim of each of 6 champagne glasses first in the blackberry syrup, then in the caster sugar.
Blend the brandy with the remaining blackberry syrup and pour a couple of tablespoons of this into six champagne flutes. Top with the chilled champagne or sparkling wine. Skewer a blackberry with a cocktail stick and place on top of each glass. Serve immediately.