Raspberry Gin Prosecco Cocktail

Bright raspberry, crisp gin, and lively Prosecco — a bubbly spring cocktail with make-ahead syrup. Shake and pour today!

Prep Time 20

Cook Time 5

Cooling time 2

Total Time 2 25

Course Drinks

Cuisine Other

Servings cocktails

Calories 369 kcal

Ingredients you need per step are listed below the step in Italic

Combine water and sugar in a small saucepan
½ 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.

1. Can I make the syrup ahead? Yes. Raspberry syrup keeps three days in the fridge in a sealed jar.

2. What gin style works best? London dry for crisp botanicals; a floral gin also works if you like softer notes.

3. Can I skip the egg white? Absolutely. The drink will be clear and still delicious; just shake with ice.

4. Variations

5. Storage

Raspberry syrup: Refrigerate up to three days or freeze in ice-cube trays for two months.
Assembled cocktail: do not store.

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