Raspberry Prosecco Smash Cocktail Recipe
This drink is sparkling, fruity, and simple to prepare.
I focus on using quality tools and the freshest ingredients for the best flavor and presentation.
Equipment
- Cocktail shaker: I use a shaker to mix and chill the drink.
- Muddler: This helps me crush the raspberries and release their juices.
- Fine mesh strainer: I use this to remove seeds and pulp, giving a smoother result.
- Jigger or measuring cup: Accurate measurements are important for balance.
- Bar spoon: This stirs ingredients gently without breaking up the bubbles.
- Serving glass: A flute or a short glass works well.
- Small plate: This is helpful for prepping garnishes or lemon zest.
Ingredients
- 6-8 fresh raspberries
- 1 tablespoon sugar or simple syrup
- 1/2 ounce fresh lemon juice
- 1 ounce vodka optional for extra strength
- 3-4 ounces chilled Prosecco
- Ice cubes
- Lemon wheel or extra raspberries for garnish
Instructions
- Place fresh raspberries and sugar (or simple syrup) in the cocktail shaker.
- Use a muddler to crush the berries until very juicy.
- Add lemon juice and vodka (if using).
- Fill the shaker with ice and shake hard for about 15 seconds.
- Strain mixture into a serving glass using the fine mesh strainer.
- Slowly top with chilled Prosecco, pouring gently down the side of the glass.
- Stir once with a bar spoon to mix.
- Garnish with a lemon wheel or a few extra raspberries.
Notes
I adjust sugar to taste, depending on berry sweetness and how dry the Prosecco is.
If I want a non-alcoholic version, I leave out the vodka and replace Prosecco with sparkling water or a non-alcoholic sparkling wine.
For a fancier look, I sometimes freeze raspberries to use as ice cubes.
This keeps the drink cold without melting and diluting the flavor.
When I serve to a group, I prepare the raspberry mixture ahead of time and keep it in the fridge.
I top with Prosecco only right before serving, so the bubbles stay lively.