Wildberry Bellini Recipe
Raspberry Smirnoff Vodka, Triple Sec, sparkling wine, wildberry slush & Sangria.
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Ingredients
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Cocktail Base
Wildberry Slush
Sangria Float (optional garnish/finish)
Method
Wildberry Slush
- 1
Make the slush
Place the mixed wildberries, granulated sugar, and fresh lemon juice into a blender. Add 1 cup ice cubes. Blend on high until completely smooth. If mixture is too thick to blend or too thick to pour, add up to 30 ml cold water in 10 ml increments and pulse until you reach a thick slushy consistency (like a soft sorbet). Taste and adjust sweetness with another 1/2 tsp sugar if needed. Keep chilled until ready to assemble.
Cocktail Assembly
- 2
Build the cocktail
Chill a champagne flute or a coupe glass. Spoon or pour about 45 ml (3 tbs) of the prepared wildberry slush into the bottom of the glass. Add 4 tbs raspberry vodka and 1 tbs triple sec over the slush. Stir gently once with a bar spoon to combine spirits with the slush without fully melting it.
- 3
Sangria Float & Garnish
- 4
Add sangria float (optional)
If using the sangria float, spoon or gently pour 30 ml chilled red sangria on top of the finished drink so it rests as a slight float or ripple through the wine. This adds depth and an extra fruit and spice note.
- 5
Garnish and serve
Garnish with a thin slice of orange or lemon on the rim and 3–4 fresh berries threaded on a cocktail pick or dropped into the drink. Serve immediately with a long spoon or straw for scooping the slushy portion.