Prosecco With Strawberry And Basil Cocktail Recipe
I use ripe strawberries, fresh basil leaves, and chilled Prosecco for this cocktail. Clean equipment and quality ingredients help the flavor stand out.
Equipment
- Cutting board and paring knife for slicing strawberries and basil
- Mixing glass or small pitcher for muddling ingredients
- Muddler or the back of a spoon for pressing fruits and herbs
- Cocktail strainer if I want to pour without chunks
- Measuring jigger or tablespoon for precise amounts
- Chilled champagne flutes or stemless glasses
- Long teaspoon for stirring
- Small plate for arranging sliced fruit or garnishes
- Paper towels for quick cleanups
Ingredients
- 4 medium strawberries berries trimmed and sliced
- 4 to 6 fresh basil leaves plus more for garnish
- 1 teaspoon sugar optional, for extra sweetness
- 1 bottle 750 ml chilled Prosecco
- Ice cubes if I want the drink extra cold
- Optional: splash of soda water
- Optional: additional sliced strawberries for garnish
Instructions
- Place sliced strawberries and basil leaves in the mixing glass.
- Add sugar if I want a sweeter cocktail.
- Gently muddle with a muddler or back of spoon until fruit releases some juice but isn’t totally smashed.
- Fill the glass with ice if using.
- Pour about 5 ounces of chilled Prosecco into the mixing glass.
- Stir gently to mix the fruit and bubbles together.
- Strain into a chilled glass, or pour straight in if I don’t mind fruit bits.
- Garnish with extra basil leaves and strawberry slices.
- Serve immediately while bubbly and fresh.
Notes
I use sugar only if the strawberries aren’t very sweet. If I want less punchy basil flavor, I just use fewer leaves or muddle half as much.
Prosecco should always be poured slowly to keep its fizz. For a lighter drink, sometimes I’ll top it with a splash of soda water.
If I’m making the cocktail ahead, I only muddle the fruit and herbs first, then add Prosecco right before serving. This recipe scales well if I want to make a pitcher for a group.
I just use the ratio of fruit and basil to the full bottle and pour into glasses as needed. Serving in chilled glasses keeps the cocktail bright and cold.