Strawberry Spumante Recipe
St. Germain Elderflower Liqueur, Fresh Muddled Strawberries, Lemon & Prosecco
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Ingredients
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Strawberry Muddle
Cocktail Build
Garnish
Method
Strawberry Muddle
Prepare strawberries
Rinse and hull 4 large strawberries. Slice them in half if very large so they mash evenly.
Place the hulled strawberries in the bottom of a cocktail shaker or mixing glass. Add 1 teaspoon granulated sugar and 0.5 oz fresh lemon juice.
Using a muddler, gently press and twist the strawberries until they are broken down and yield about 1–1.5 oz of bright pink juice and pulp. Avoid over-muddling the seeds; you want a pulpy, fragrant purée.
Cocktail Build
Add 0.5 oz St. Germain elderflower liqueur to the muddled strawberries in the shaker.
Add 4 ice cubes to the shaker and cap it. Vigorously shake for 8–10 seconds to chill and slightly dilute the mixture. This step chills the fruit and integrates the liqueur.
Strain the shaken strawberry-elderflower mixture through a fine mesh strainer (or double strain with a julep strainer and fine mesh) into a chilled champagne flute or coupe to remove seeds and large pulp. Aim for about 1.5–2 oz in the glass after straining.
Top gently with 4 oz well-chilled Prosecco. Pour slowly down the side of the glass to preserve carbonation and maintain a pretty pink layer. Do not stir vigorously—just a gentle swirl to integrate.
Garnish & Serve
Serve immediately while the Prosecco is bubbly. Optionally provide a small spoon so guests can scoop any remaining strawberry purée from the glass as they sip.