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Raspberry, prosecco & mint cocktail
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Prep Time:
5 minutes
Cook Time:
Total Time:
5 minutes
Katie Quinn Davies creates a classy Italian bubbly cocktail.
Ingredients:
  • 55g caster sugar
  • 125g punnet raspberries
  • 60ml vodka
  • Handful mint leaves, half torn
  • Small pinch dried chilli flakes
  • 125ml prosecco
Instructions:
  • In a small saucepan over medium heat, combine sugar and 1/4 cup (60ml) water. Simmer until sugar dissolves, then cool, cover, and chill until ready to use.
  • Purée half the berries in a food processor until smooth, then strain to remove any solids.
  • Fill a cocktail shaker halfway with ice. Combine vodka, torn mint leaves, chili, raspberry puree, and 2 tablespoons of sugar syrup. Shake vigorously, then gently mix in prosecco.
  • Fill glasses with ice, then pour the cocktail over and garnish with the remaining mint and berries before serving.

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