Amalfi Rose Recipe

Make strawberry-lemon syrup

Hull and quarter the 6 strawberries. In a small saucepan combine strawberries, 2 tbsp sugar and 30 ml water. Cook over medium heat until sugar dissolves and strawberries break down, about 4–6 minutes. Remove from heat and stir in 15 ml fresh lemon juice. Let cool slightly, then strain through a fine-mesh sieve into a bowl, pressing on solids to extract juices. You should end with roughly 30–40 ml of syrup. Chill in the refrigerator until cold (or use immediately if preparing cocktail right away).

Chill your coupe or flute glass in the freezer for a few minutes while syrup cools.

Build the Amalfi Rose

Add 30 ml elderflower liqueur and 15 ml vodka (optional) into a mixing glass or shaker. Add 20–30 ml of the cooled strawberry-lemon syrup (adjust to taste for sweetness and strawberry intensity). Fill the shaker with ice and briefly shake just to chill and combine, about 6–8 seconds. Do not over-dilute.

Finish with Prosecco

Strain the mixture into the chilled flute or coupe (if you prefer more bubbles, pour into a flute). Top with 120 ml chilled Prosecco poured gently to preserve effervescence. Give the drink one very gentle stir with a bar spoon (1–2 revolutions) to integrate.

Garnish

Garnish with a thin lemon wheel or twist on the rim and a small strawberry sliced halfway to perch on the glass. Optionally tuck a sprig of fresh mint alongside the strawberry for an aromatic note.

Serve immediately while bubbly. Adjust syrup quantity in future pours if you want it sweeter, tarter, or more floral.