A wintry version of the classic peach Bellini. The warming flavours of cinnamon, star anise and whole allspice make this the perfect cocktail for the Christmas holidays.
Put the sugar in a saucepan with 200ml (1/3 pint) water. Gently heat through, stirring, until the sugar dissolves. Bring the mixture to the boil and simmer for 1 minute, then add the spices and berries. Stir well and remove from the heat.
Cool completely before adding the vanilla and straining through a fine sieve, crushing the berries down with the back of a spoon to force as much pulp through as possible. The syrup will keep for up to 1 week in the fridge in an airtight container.
To make each drink, pour about 1 1/2 tablespoons syrup into a champagne flute and top with chilled prosecco or sparkling water.
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