Vint Recipe

Chill glassware

Place two wine glasses or stemless glasses in the refrigerator or freezer for a few minutes to chill while you prepare the cocktail.

Lightly bruise the basil leaves by clapping them between your palms once or pressing gently with the back of a spoon to release aroma. Reserve one basil leaf per glass for garnish and set remaining leaves aside.

Combine base ingredients

In a mixing jug or pitcher, add 1 cup dry white wine, 2 tablespoons elderflower liqueur, 2 tablespoons dry vermouth (or Lillet Blanc), 1 tablespoon fresh lemon juice, 1 teaspoon simple syrup, and 2 dashes orange bitters. Stir gently to combine.

Add herbs

Tear the reserved bruised basil leaves into the jug and add the two small thyme sprigs. Gently muddle once or twice with a wooden spoon or muddler — just enough to release aromatic oils without turning the herbs bitter.

Strain and add sparkle

Place a fine sieve over a second pitcher or pour carefully to remove herb bits and any seeds, straining the mixture into the clean container. Add 1 cup chilled prosecco or sparkling wine and stir once gently to incorporate the bubbles without flattening them.

Fill the chilled glasses with about 1/2 cup (approx. 1 cup total between both glasses) of ice each, or distribute 2 cups ice between both glasses. Add two cucumber slices to each glass and a lemon wheel or twist.

Pour the mixed Vint cocktail evenly between the two glasses over the ice and garnish each with a fresh basil leaf and a small thyme sprig. Taste and adjust sweetness with additional simple syrup (up to 1/2 teaspoon per glass) if desired.

Serve immediately while sparkling. Encourage guests to gently stir once with the garnish to release more herb aroma before sipping.