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

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

Total Time 5

Serving Size

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.

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.

Rossini Cocktail Recipe