Prosecco With Blueberry And Thyme Cocktail Recipe
This cocktail is crisp and refreshing. It uses Prosecco, ripe blueberries, and fresh thyme to make a flavorful drink that’s honestly easy to mix at home.
Equipment
- Cocktail shaker — I use this to mix the ingredients well before adding Prosecco.
- Fine mesh strainer — This helps remove blueberry skins and thyme leaves from the drink.
- Muddler — I use a muddler to crush the blueberries and thyme to release their flavors.
- Jigger or measuring spoons — These are important to get the right amount of each ingredient.
- Bar spoon — Useful for gentle stirring after adding the Prosecco.
- Champagne flute or wine glass — I serve the cocktail in these for a nice presentation.
Ingredients
- 3 ounces Prosecco — Any dry or extra dry Prosecco works well for this cocktail.
- 1/2 ounce simple syrup — I like to use homemade but store-bought also works.
- 1/2 ounce fresh lemon juice — Bottled juice doesn’t taste as fresh so I squeeze my own lemons.
- 1/4 cup fresh blueberries — Washed and picked over to remove stems.
- 2-3 sprigs of fresh thyme — Washed and patted dry.
- Ice cubes — For shaking and chilling the drink.
- Extra blueberries and thyme sprigs — These are for garnishing the finished cocktail.
Instructions
- Add blueberries, thyme sprigs, simple syrup, and lemon juice to a cocktail shaker.
- Muddle the mixture until the blueberries are broken up and the thyme is fragrant.
- Fill the shaker with ice cubes.
- Shake well for 10-15 seconds to chill the mixture.
- Strain the mix into a champagne flute or wine glass using a fine mesh strainer.
- Slowly pour in the Prosecco and stir gently with a bar spoon to combine.
- Garnish the cocktail with extra blueberries and a sprig of thyme.
Notes
Fresh blueberries make the drink taste brighter, at least in my experience. If I don’t have Prosecco, I’ll sometimes just use another sparkling wine.
It’s best to muddle the thyme gently, since it can get bitter if you go overboard. I usually chill the Prosecco ahead of time so everything stays nice and cold.
The amount of simple syrup can be tweaked for sweetness. When I want more tartness, I go lighter on syrup and heavier on lemon juice. Extra blueberries floating on top look great, and my guests seem to like that, too.