Zardetto Prosecco Recipe
Early Bird Bubbly, Chambord, Fresh Raspberry, Lemon Twist
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Ingredients
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Cocktail
Method
Cocktail
Muddle raspberries
Place 3 fresh raspberries into a cocktail shaker. Add the fresh lemon juice (0.25 oz) and simple syrup (0.25 oz). Gently muddle the raspberries just enough to break them up and release juice and color, but avoid pulverizing the seeds too much (about 10–15 seconds).
Build and chill
Add 0.5 oz Chambord to the shaker with the muddled raspberries. Add 4 ice cubes and shake vigorously for 8–10 seconds to chill and slightly dilute the raspberry mixture.
Strain into glass
Double-strain the shaken mixture (using a cocktail strainer and a fine mesh strainer or a Hawthorne + fine strainer) into a chilled flute or coupe to remove seeds and pulp. This should yield roughly 1–1.25 oz of raspberry-infused liquid in the glass.
Top with Prosecco
Carefully top the strained raspberry base with 5 oz chilled Prosecco poured slowly down the side of the glass to preserve bubbles and create a layered look. Do not stir vigorously — a gentle swirl once or twice is fine to integrate flavors.
Garnish and finish
Express a lemon twist over the drink by holding the peel skin-side down above the glass and giving it a quick twist to release oils, then run the peel around the rim and drop or hang it on the glass. Optionally, skewer an extra fresh raspberry and place it on the rim or float it in the glass.
Serve
Serve immediately while Prosecco is fully effervescent. Provide a small spoon or stirrer if guests prefer a more homogenous mix.