Lime And Basil Prosecco Cocktail Recipe
This drink blends fresh lime and basil with sparkling Prosecco. The flavor is clean and crisp, and it comes together fast.
Equipment
- Cocktail shaker: Helps mix everything evenly.
- Muddler or wooden spoon: Used to gently press the basil and lime and get those flavors out.
- Strainer: Keeps basil leaves and ice out of your glass.
- Measuring jigger or shot glass: So you don't overdo it.
- Sharp knife and cutting board: For slicing up the lime.
- Glassware: I usually go for a Champagne flute or a stemmed wine glass.
- Ice cubes: For chilling, obviously.
- Long spoon: Handy if you need to stir.
Ingredients
- 2 oz 60 ml fresh lime juice
- 6-8 fresh basil leaves
- 1 Tbsp simple syrup or tweak it to your taste
- 4 oz 120 ml chilled Prosecco
- Ice cubes
Garnish:
- 1 lime wheel
- 1-2 small basil leaves
Instructions
- Put the basil leaves and lime juice in your cocktail shaker.
- Gently muddle the basil with a muddler or the back of a spoon to release the oils.
- Add the simple syrup. Fill the shaker halfway with ice.
- Cover and shake for about 10 seconds, just until it's cold.
- Strain the mixture into a Champagne flute or wine glass.
- Top with chilled Prosecco. Don’t stir too much or you'll lose those bubbles.
- Garnish with a lime wheel and a couple of basil leaves right before serving.
Notes
I stick to ripe, fragrant basil leaves—old ones just aren't as nice. For extra sweetness, I add more simple syrup a little at a time and taste as I go. If it comes out too sour, a bit more Prosecco usually fixes it.
This cocktail's best made right before serving. Basil and bubbles both fade pretty quickly, so I don’t suggest making it ahead. You can swap in sparkling water for a non-alcoholic version, but it’s not quite the same.
Chilling the glass first really helps keep things cold and stops the ice from melting and watering down the flavor. It’s a little thing that makes a difference.