Strawberry Prosecco Cocktail
Sweet, bubbly, and perfect for celebrations, these strawberry prosecco cocktails are one of my favorite prosecco cocktail recipes. Made with homemade strawberry simple syrup, chilled Italian sparkling wine, and a few dashes of Peychaud's bitters, they're elegant enough for special occasions but easy enough to enjoy during a relaxing summer brunch.
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Servings: 8
Ingredients
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 pound strawberries, hulled and chopped
For the drink:
- 1/4 cup chilled strawberry syrup
- 2 tablespoons Peychaud's bitters
- 1 750ml bottle extra brut prosecco, chilled
- Sliced strawberries and mint, for garnish (optional)
Instructions
for the syrup:
- Combine 1 cup sugar and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Cook about 10 minutes until syrup has thickened slightly. Add 1/2 pound strawberries and cook another 5 minutes or until strawberries are broken down and syrup is fragrant.
- Let strawberries cool in the syrup then strain mixture into a bowl. Let syrup cool completely before using. Save strawberries and eat as jam. *Syrup will keep covered in the refrigerator for 3 weeks.
for the drink:
- Pour about 3-4 teaspoons strawberry syrup in the bottom of a champagne flute. Add 2-3 shakes bitters then top with prosecco. If you’d like to serve as punch, combine all ingredients in a pitcher or punch bowl, garnish with sliced strawberries and even some fresh mint leaves and serve in chilled glasses.
Notes
- Non-Alcoholic Version (Mocktail): For guests who don't drink alcohol, swap the prosecco for sparkling water, tonic water, or plain club soda. Use a dash of non-alcoholic bitters or a squeeze of fresh lime juice to mimic the complexity.
- Prosecco Selection: Because the strawberry syrup is sweet, look for a prosecco labeled Extra Brut or Brut. These are the driest styles and will perfectly balance the sugary syrup, keeping your cocktail crisp rather than cloyingly sweet.
- Prep the Syrup Ahead: The strawberry simple syrup can be made up to 3 weeks in advance and stored in an airtight container in the fridge. This makes assembling the cocktails on the day of your party incredibly fast and stress-free.
- Don't Waste the Berry Pulp! The leftover cooked strawberries from the syrup are essentially a quick, delicious jam. Spoon them over vanilla ice cream, stir them into morning yogurt, or spread them onto warm toast.