Canaletto Recipe
Peach, Wakayama strawberry, Salvia&Limone, Prosecco
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The best thing to pair and share with CANALETTO
Ingredients
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Fruit & Herb Prep
Base & Sparkle
Garnish
Method
Fruit & Herb Prep
Muddle fruit and herbs
In a mixing glass or shaker, place the diced peach, Wakayama strawberries, and 3 sage leaves. Add the fresh lemon juice and simple syrup. Gently muddle until fruit is broken down and the sage releases aroma — about 20–30 seconds. Do not over-muddle the sage to avoid bitter chlorophyll extraction.
Add the optional white rum to the muddled mixture and stir briefly to integrate (10–15 seconds). This step adds body and helps carry fruit flavors into the finished drink.
Combine & Chill
Fill the shaker with ice (about 4 cubes), cap, and shake vigorously for 8–10 seconds to chill and slightly dilute the fruit mixture.
Double-strain the shaken mixture into a chilled champagne flute or a large coupe using a fine-mesh strainer to remove fruit pulp and sage bits, leaving a smooth, lightly pulpy base.
Finish & Serve
Top gently with 90 ml of well-chilled Prosecco. Pour slowly down the side of the glass so the bubbles integrate without foaming over.
Give the drink one very gentle stir (1–2 rotations) with a bar spoon to marry the prosecco with the fruit base.
Garnish by placing a thin peach slice on the rim, float a small sage leaf on the surface, and add a lemon twist for brightness. Serve immediately.