Bubbly, bright, and berry-forward, this raspberry gin cocktail is spring in a glass. Quick to shake, beautiful to serve, and perfect for toasting.
In One Glance
- 🍸 Recipe name: Raspberry Gin Prosecco Cocktail
- ⏱️ Prep time: 10 minutes (plus cooling)
- ❄️ Chill time: 2 hours (syrup)
- 🕒 Total time: 2 hours 10 minutes
- 🥂 Servings: 2 cocktails
- ⚡ Calories: ~310 per cocktail
- 🫐 Main ingredients: raspberries, gin, Prosecco, simple syrup, egg white
- 😋 Taste: berry-bright, lightly sweet, citrus-kissed, crisp bubbles
- 💚 Why make it: stunning color, make-ahead syrup, party-friendly
- 🍴 Difficulty: easy: simmer, shake, top.
Jump to:
Sparkling Raspberry Gin Cocktail
This drink happened on one of those rare evenings when the house finally slowed down. The teenagers finished homework, my husband turned on a playlist, and I wanted something cheerful without fuss. Raspberries were waiting in the fridge, gin on the shelf, and a cold bottle of Prosecco gave the nudge.
The first sip hits with sweet-tart berry, then the gin warms gently, and the bubbles lift everything. Glasses clink, the room softens, and someone asks for a top-up before the song ends. That's my kind of spring moment.
What You'll Need
You can find the exact amounts in the recipe card below.
- Water: Forms the base for a quick simple syrup that sweetens without grittiness.
- Sugar: Dissolves into the water to make a clean, clear syrup that carries raspberry flavor.
- Raspberries: Fresh or thawed frozen berries give bright color and a juicy, tangy note.
- Gin: A classic London dry works well; the botanicals play nicely with berries and bubbles.
- Egg white: Adds a soft, velvety foam on top; choose pasteurized egg white for safety or skip if you prefer a clear cocktail.
- Prosecco: Dry and lively bubbles lift the raspberry and gin; chill well before pouring.
How To Prepare
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Make simple syrup and raspberry base: simmer water and sugar until dissolved; cool, then simmer raspberries with some syrup for 10 minutes.
- Step 2: Strain and chill.
- Step 3: Dry-shake raspberry syrup with gin and egg white until foamy. Add ice and shake again until well chilled.
- Step 4: Strain into two chilled flutes and top with Prosecco; garnish as you like.
Top Tips
- Chill flutes for a longer-lasting foam and colder bubbles.
- More tart? Add a small squeeze of lemon to the shaker.
- No egg white? Skip it or use one tablespoon pasteurized liquid egg white.
- Batch for a party: make extra raspberry syrup; shake to order and top with Prosecco.
- Use a fine strainer if you want a perfectly smooth pour.
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📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- ½ cup water
- ½ cup sugar
- 5 oz. Raspberries
- 4 tablespoons gin
- 1 egg white
- handfull ice cubes
- 1 cup Prosecco wine
- 2 raspberries, for garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Combine water and sugar in a small saucepan½ cup water, ½ cup sugar
- Bring to a gentle simmer, stirring, until the sugar dissolves. Remove from heat and cool to room temperature.
- Add raspberries and ½ cup simple syrup to a clean saucepan. Bring to a simmer and cook for 10 minutes.5 oz. Raspberries
- Mash the berries lightly with the back of a spoon. Strain through a fine sieve and chill the raspberry syrup.
- Add 4 tablespoons chilled raspberry syrup, gin, and egg white to a cocktail shaker.4 tablespoons gin, 1 egg white
- Shake without ice for 15 seconds to build foam.
- Add ice and shake again for 15-20 seconds until cold.handfull ice cubes
- Strain into two chilled cocktail glasses.
- Top each glass with Prosecco.1 cup Prosecco wine
- Garnish with a lemon twist or a raspberry and serve immediately.
Notes
- Citrus twist: Add 1 teaspoon fresh lemon juice to the shaker.
- Rosé bubbles: Swap Prosecco for dry sparkling rosé.
- Raspberry syrup: Refrigerate up to three days or freeze in ice-cube trays for two months.
- Assembled cocktail: do not store.
Nutrition
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