Bring On The Bubbles Recipe

Chill

Place the bottle of prosecco or champagne in the refrigerator for at least 2 hours prior to serving so it is well chilled.

In a large pitcher or mixing glass, combine the gin (90 ml), elderflower liqueur (60 ml), fresh lemon juice (45 ml) and simple syrup (30 ml). Stir gently to integrate. If you prefer a floral note, substitute the simple syrup with lavender simple syrup (30 ml).

Taste the mixture — it should be bright and slightly sweet. Adjust sweetness by adding 5–15 ml more simple syrup if desired.

Place a raspberry into the bottom of each chilled flute or coupe (reserve a few extra raspberries for garnish).

Add one small ice cube to each glass only if using coupe; if using flute, avoid ice to keep bubbles lively.

Pour approximately 30–35 ml (1 oz) of the gin-elderflower-lemon mixture into each glass. For 6 servings, this uses about 180–210 ml of the base mixture.

Slowly top each glass with chilled prosecco or champagne, pouring down the side to preserve bubbles, filling nearly to the rim but leaving a little headspace (about 10–15 ml). Each glass will take about 110–120 ml of sparkling wine.

Gently stir once with a long bar spoon (one gentle turn) to integrate without flattening the bubbles.

Garnish each glass with a lemon twist (drop or hook onto rim) and a small sprig of mint. Optionally skewer an extra raspberry on a cocktail pick and rest across the rim.

Serve immediately so the bubbles remain lively.

To make lavender simple syrup, combine 120 g (about 1/2 cup) sugar and 120 ml (1/2 cup) water in a small saucepan with 1 tablespoon dried culinary lavender. Bring to a simmer, stirring until sugar dissolves. Remove from heat and steep 10–15 minutes. Strain out lavender, cool, and store in the refrigerator up to 2 weeks. Use 30 ml per recipe if substituting.