Rossini Cocktail Recipe

The Rossini cocktail is easy, refreshing, and honestly, pretty hard to mess up. It brings together the sweetness of fresh strawberries and the fizz of sparkling wine.

If you like simple, fruity drinks, making a Rossini could add a little class to your next get-together—or just a quiet night in.

I find myself reaching for this recipe when I want something a bit special, but not fussy. Let me walk you through the gear, ingredients, and steps I use to make a Rossini at home.

Rossini Cocktail Recipe

Rossini Cocktail Recipe
For me, the Rossini is the go-to when I’m craving something fruity and bubbly. The recipe’s straightforward, the gear’s basic, and you won’t have to hunt down weird ingredients.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Fine mesh strainer: I use this to get rid of seeds in the strawberry purée.
  • Blender or food processor: You’ll need this to purée the berries until they’re smooth.
  • Champagne flute or wine glass: These are my picks for serving.
  • Spoon: Handy for mixing the purée and wine together.
  • Measuring cup: I like using one to get the purée amount right.

Ingredients

  • 4 –5 large strawberries hulled and washed
  • 1 teaspoon sugar optional, for sweetness
  • 4 –5 oz 120–150 ml chilled Prosecco or other dry sparkling wine
  • Ice optional, for chilling
  • Extra strawberries for garnish, optional
  • Fresh ripe strawberries taste best here. I always try to find the sweetest ones, but if they’re a little tart, a bit of sugar does the trick.

Instructions

  • Wash, hull, and slice up the strawberries first.
  • Blend them in a blender or food processor until totally smooth.
  • If you’re not a fan of seeds, press the purée through a fine strainer.
  • Taste the purée—add sugar if it’s not sweet enough.
  • Chill the purée in the fridge or over ice.
  • Spoon 2–3 tablespoons (about 1 oz) of the strawberry purée into a champagne flute or wine glass.
  • Pour chilled Prosecco or sparkling wine over the purée.
  • Gently stir with a spoon to mix things up.
  • Add a fresh strawberry on top if you’re feeling fancy.

Notes

Chilling both the strawberries and the wine before you start is a game-changer. Everything stays crisp and cold that way.
If I’m in the mood for something sweeter, I’ll just toss in a bit more sugar. Not a big deal.
Out of season? I’ll use frozen strawberries, just let them thaw before blending. The Rossini is best made right before you drink it, so the bubbles don’t go flat.
Sometimes I’ll mess around with other berries or throw in a splash of lemon juice for a little extra zip. Feel free to adjust the purée and wine amounts to your liking—there’s no strict rule here.

Must Have Ingredients

Tasting Notes

First sip, and it’s all about that fresh strawberry flavor. The purée makes it a little thicker than your average cocktail—smooth, a bit rich.

The sparkling wine brings a crisp fizz that cuts through the sweetness and keeps things light. I like that balance.

There’s a gentle tartness in the background, thanks to the strawberries. It keeps the drink from being too sugary.

Here’s what stands out to me:

  • Sweetness: Mostly from the strawberries, especially if they’re ripe.
  • Freshness: The combo of bubbles and berries just tastes bright and lively.
  • Tartness: Just enough tang to keep it interesting.

The smell? It’s like summer in a glass—fruity, maybe a hint of floral, and just inviting.

Serve it cold, always. I think the chill makes the berry flavors really pop.

Substitute

When I make a Rossini cocktail, I sometimes end up missing an ingredient or two. So, I’ve found a few ways to adjust the recipe on the fly.

Ingredients I substitute:

  • Strawberries: If I can’t find fresh strawberries, I’ll just grab raspberries or whatever mixed berries I have around.
  • Prosecco: Any dry sparkling wine does the trick—Champagne or Cava, for example.
  • Sugar syrup: I’ll swap in honey syrup or even agave syrup if that’s what I’ve got.

Equipment alternatives:

  • Blender: No blender? I use a food processor, or sometimes just an immersion blender.
  • Fine strainer: I’ve used a clean cheesecloth or even a coffee filter instead of a strainer. Not perfect, but it works.

Instructions for substitutes:

  • If I’m using different berries, I stick to the same steps—puree, strain, and then mix everything together.
  • With other syrups, I add slowly and taste as I go. Some of them are way sweeter than regular sugar syrup, so I try not to overdo it.
  • When swapping Prosecco for another sparkling wine, I pour it in gently. Otherwise, there’s just too much foam and it gets messy.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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