Sweet Cheeks Recipe

Muddle

Place 3 fresh raspberries in the base of your shaker or mixing glass. Add the peach nectar (0.5 oz), fresh lemon juice (0.25 oz), and simple syrup (0.25 oz). Use a muddler or the back of a spoon to gently press the raspberries until they release their juices but are not completely pulverized (about 8–10 presses). This creates a bright, fruity base.

Shake

Add ice (4 cubes) to the shaker with the muddled raspberries and measured juices. Add the raspberry liqueur (0.5 oz). Secure the shaker lid and shake vigorously for 10–12 seconds to chill and lightly dilute the mixture.

Strain

Using a cocktail strainer (or fine mesh), double-strain the shaken mixture into a chilled champagne flute or coupe to remove seeds and solids. Fill the glass about two-thirds full with the strained raspberry-peach mix.

Top with Prosecco

Carefully pour chilled prosecco (4 oz) slowly into the glass to preserve bubbles, gently stirring once with a bar spoon if needed to combine. Pouring slowly helps prevent overflow and retains effervescence.

Garnish & Serve

Garnish with an additional fresh raspberry on a pick, a thin peach slice, or an edible flower. Serve immediately while bubbly and chilled.

If you prefer a sweeter cocktail, increase simple syrup to 0.5 oz. For a fruitier texture, substitute peach purée for peach nectar in the same quantity and skip additional simple syrup or reduce it. Always use chilled prosecco and chilled glassware to maintain bubbles longer.