Cocktail Recipes: Blackberry Smash & Cranbellini

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It’s Friday so I’m thinking we could all do with a cocktail?

I’ve been taking on the Aldi cocktail challenge (I know, such a hard task..) and putting these recipes under intense and rigorous investigation. AKA, a cosy PJ night complete with about 27 candles, sipping yummy and vibrant drinks.

Using Aldi alcohol, I can testify that they are absolutely delicious. The Prosecco Superiore Valdobbiadene NV is fabulous fizz in particular. I’ve enjoyed this before, and am actually yearning for a weekend tipple as I type.

Whether you are partial to gin or Prosecco, look no further for a couple of drinks to warm up this cold February day/night. Or, if you don’t drink alcohol, simply substitute with alternatives such as elderflower cordial and other non-alcoholic options. I promise they will be just as inviting.

Blackberry Smash

Delicious fresh berries and fresh lemon juice combine with the crisp taste of gin to make this cocktail the perfect weekend drink. With its uplifting citrus and berry notes, Blackberry Smash is an excellent way to brighten up your winter.


50 ml Oliver Cromwell London Dry Gin

½ a cup of white sugar

½ a cup hot water

10-12 blackberries

25ml fresh lemon juice

6 mint leaves

Sparkling water to top


  • Fill a tall glass and a cocktail shaker with cubed ice
  • To make blackberry syrup dissolve the white sugar in the hot water. Once dissolved add in 10/12 blackberries and allow to cool down to room temperature before straining and chilling in the fridge
  • Add 25ml of blackberry syrup and all ingredients (except the sparkling water) to the cocktail shaker
  • Shake hard for ten seconds and then strain through a tea strainer into the ice-filled tall glass
  • Slowly top with sparkling water



A light and refreshing cocktail with the distinctive sour bite of cranberry and soft bubbles of Prosecco.


75ml Prosecco Superiore Valdobbiadene NV

25ml Rio D’Oro Cranberry juice

1 punnet Fresh cranberries

1 tsp Mixed spice


  • Dip the rim of a chilled Champagne flute into the cranberry juice, and then into the icing sugar
  • Dip again in the cranberry juice, then into the mixed spice and leave to stand
  • Make the sugar syrup – mix the water and sugar and bring to the boil in a saucepan
  • Stir until the sugar has dissolved and allow to cool
  • Mix the cranberry juice with 1 teaspoon of sugar syrup and fill the bottom ¼ of the glass then top up with Prosecco
  • Garnish with a cranberry cut half way through and pushed onto the rim of the glass

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