Summer In The Park Recipe

Time10m

Serves1

Tito's Vodka, Prosecco, Lemonade, Lime Juice, Raspberry Puree Garnished with Fresh Raspberries

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Ingredients

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1
Prep raspberry purée (if making from fresh/frozen raspberries)
If using whole raspberries, place 1/3 cup raspberries and 1 teaspoon simple syrup (optional) in a blender or food processor. Blend until smooth, then press through a fine-mesh sieve to remove seeds. Measure out 1 oz purée for one cocktail and refrigerate extras.
2
Build and shake
Add 2 oz Tito's vodka, 1 oz raspberry purée, 0.5 oz fresh lime juice and 2 oz lemonade into a cocktail shaker. Fill the shaker about two-thirds full with ice. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly frothy.
3
Strain into glass
Fill a large wine glass or Collins glass halfway with fresh ice. Double-strain the shaken cocktail into the glass (use a Hawthorne strainer and a fine mesh if your purée had small solids) to remove ice shards and any raspberry seeds.
4
Top with Prosecco
Gently pour 3 oz chilled Prosecco down the side of the glass to top the drink, stirring very gently once with a bar spoon to incorporate without losing all the bubbles.

5
Thread 3 fresh raspberries onto a cocktail pick or gently float them on the surface of the drink. Add a lime wheel or wedge to the rim and tuck a mint sprig beside it if using. Serve immediately with a straw or stirring stick.
6
Optional serving note: For a visually striking presentation, spoon a small 1/2 teaspoon of extra raspberry purée into the bottom of the glass before adding ice and follow the recipe — this creates a layered look when Prosecco is added.