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.
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.