- Agoston Haraszthy born (1812)
- fresh blackberries
- 1 sugar cube
- 1 dash of Angostura bitters
- 1/2 Ounce lemon juice
- 1/2 Ounce Cointreau
- sparkling wine, to top
Look no further, we've found the most refreshing brunch cocktail on the menu. The Blackberry Spritz is made at Seattle restaurant Sazerac.
Muddle the sugar, berries, and bitters. Shake lemon juice and Cointreau with the blackberry mix and strain into flute. Top with sparkling wine and a lemon twist.