How to make a Rossini cocktail

Today sharing the recipe of my favorite new summer drink, the Rossini. It is a variation of Harry's Bar's famous Bellini cocktail,

but made with strawberries instead of white peaches

The ingredients could not be simpler:

1 chilled bottle Prosecco (italian sparkling wine)

strawberries (500 gr punnet)

juice of one lemon

2 tbsp sugar

2 tbsp water

You can substitute the Prosecco with any good quality dry sparkling wine. I used a Cremant from the Loire Valley, which was lovely. You can of course use champagne too, but personally I would save it for another occasion as I could not tell the difference in the finished cocktail.

Place the sugar and water into a saucepan and bring to boil. Let boil until the sugar has completely dissolved. Set aside to cool.

Hull the strawberries, cut big ones in halves or quarters,  and press the lemon. Place the strawberries, lemon juice and sugar water into a blender, and blend until smooth.

From here, there are two ways to go. You can either refrigerate the blend immediately, or pass through a sieve. The first time I tried this, I did not bother with the sieve, and the result was excellent. The next time, I did the extra step and it was worth it. The sieved mixture is so much smoother and silkier, and does improve the (already) fantastic texture and taste.

Let the strawberry mix and prosecco chill in the fridge for a few hours. Once ice cold, pour about 2-3 tbsp of the strawberry mix into each wine or cocktail glass, and then fill up slowly (!) with the prosecco. If you pour too fast, the strawberry mix and prosecco won't blend, which leaves you with too much foam on the top.

Once the glasses are nearly filled,

add some more prosecco with a swift movement to create a small foam crown.

Chin Chin!


The only thing left to do, is to wait for the l'heure bleue to arrive..

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