imperial blueberry fizz

1 1/2 oz Cognac (Courvoisier VS)
1/2 oz Crème Yvette
2 Tbsp Blueberries

Muddle blueberries in the Crème Yvette. Add the rest of the ingredients and ice. Shake and double strain into a coupe glass. Top with 2 1/2 oz of Champagne (Gruet Blanc de Blancs). Garnish with an edible orchid if available.

Two Saturdays ago, Andrea had made fruit salad so we had some extra fruit kicking around the kitchen. Remembering that there were some melon and berry recipes in the PDT Cocktail Book, I began flipping through its pages until I found and settled upon the Imperial Blueberry Fizz.
The Fizz began with a blueberry aroma that contained a hint of floral notes. The carbonated dry wine flavor offered up a tart note from the blueberries on the sip. Next, the berry flavors continued into the swallow along with a violet finish. While there was nothing unexpected here, the drink was still a rather solid celebration of seasonal fruit.