Prosecco Paladin Recipe

Time10m

Serves1

Make Prosecco Paladin Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare glass
Chill a large champagne flute or coupe in the freezer for 5–10 minutes or fill it briefly with ice water while you prepare the cocktail. Discard the ice water before pouring.
2
Combine base ingredients
Add the gin, elderflower liqueur, fresh lemon juice, and simple syrup into a cocktail shaker. Add enough ice to fill the shaker about two-thirds full (approximately 1 cup).
3
Shake
Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker feels very cold and slightly frosted. This chills and dilutes the base mixture properly.
4
Strain into glass
Double-strain the shaken mixture into the chilled flute or coupe to remove ice shards and any pulp. Pour gently to leave room for the Prosecco.
5
Top with Prosecco
Slowly top the drink with chilled Prosecco (about 5 oz). Pour gently down the side of the glass or over the back of a bar spoon to preserve bubbles and avoid overflow. Adjust amount slightly to taste.
6
Garnish and serve
Express a lemon twist over the drink by holding the twist skin-side down and giving it a quick squeeze to release oils, then rim the glass with the twist and drop it in. Optionally slap a mint sprig once between your palms to release aroma and place it on top. Serve immediately.
7
Notes: For a slightly sweeter or fruitier variation, substitute 0.5 oz of the simple syrup with 0.5 oz peach puree or replace the gin with a floral gin. Keep Prosecco chilled until the last moment to maintain effervescence.