Berry White Spritz Recipe

Blend and strain

Place the peeled, chopped cucumber and mint leaves into a blender with 0.5 tsp simple syrup, a pinch of salt, and 1 tsp cold water. Blend on high until very smooth (20–30 seconds). Strain the puree through a fine mesh sieve into a small bowl, pressing to extract as much liquid as possible. Discard solids.

Combine with egg white

In a chilled small mixing bowl or cocktail shaker, add the strained cucumber-mint liquid and the egg white (or aquafaba).

Dry shake

Dry-shake (shake without ice) vigorously for 20–30 seconds to build foam. If using aquafaba, shake a bit longer (30–45 seconds) to maximize foam.

Wet shake and chill

Add one or two large ice cubes to the shaker and shake again for 10–15 seconds to chill and stabilize the foam. Strain the foam into a small container and refrigerate while you make the cocktail. Foam keeps best if used within 30 minutes.

Mix base

In a cocktail shaker, add 1 tbs elderflower liqueur, 3 oz white cranberry juice, 0.5 oz blackberry simple syrup, and 0.5 oz fresh lime juice. Add a handful of ice (about 1 cup).

Shake and strain

Shake vigorously for 10–12 seconds until well chilled. Double-strain the mixture into a chilled Collins or large wine glass filled halfway with fresh ice (or into a wine glass if you prefer less ice) to remove any pulp.

Top with prosecco

Gently pour 3 oz chilled Valdo Prosecco down the side of the glass to top the drink, preserving some effervescence. Stir very gently once with a bar spoon (1–2 slow turns) to integrate without deflating bubbles.

Float the foam

Using a spoon, carefully spoon or pour 2–3 tablespoons of the chilled cucumber-mint foam on top of the cocktail to create a light frothy cap.

Garnish and serve

Thread 3 fresh blackberries on a small cocktail pick and lay across the rim or float them on the foam. Add a thin cucumber ribbon along the inside of the glass and a mint sprig for aroma. Serve immediately.