Berry Bellini Recipe

Prepare strawberry purée (if not ready)

Hull and roughly chop 1 large ripe strawberry. Place in a small blender or mortar and pestle and purée until smooth. Strain through a fine mesh if a silkier texture is desired. Measure 2 tablespoons and set aside.

Build and chill

Add ice to a shaker. Pour in 1 tablespoon Mouse Kingdom Strawberry & Balsamic, 1.5 oz Dutch Barn Raspberry vodka, 2 tablespoons fresh strawberry purée and 1/2 teaspoon fresh lemon juice. Cap the shaker and shake vigorously for 8–10 seconds to chill and lightly dilute.

Strain into glass

Double-strain the shaken mixture into a chilled champagne flute or coupe using a Hawthorne strainer and a fine mesh strainer to remove pulp and ice shards. The liquid should fill roughly one-third of the glass.

Carefully top the strained cocktail with 3.5 oz chilled prosecco. Pour slowly down the side of the glass to preserve bubbles and minimize mixing so you retain a gentle two-tone look (berry at bottom, fizz on top).

Garnish with a whole fresh strawberry on the rim or a thin slice floated on top. Optionally tuck a micro basil or small mint leaf behind the strawberry for an aromatic accent.

Serve immediately while the prosecco is fizzy. Provide a stirrer if guests prefer a fully integrated drink.

If you prefer a slightly sweeter drink, increase Mouse Kingdom Strawberry & Balsamic to 1.5 tablespoons. For a more pronounced raspberry vodka note, use 2 oz vodka and reduce prosecco slightly. Non-alcoholic option: replace vodka with raspberry shrub or seedless raspberry syrup and top with non-alcoholic sparkling wine.