A lovely way to keep cool this summer – Spritz! Make prosecco ice cubes with strawberries and blueberries – these ice cubes will not dilute your cocktail while you are sipping (regular ice cubes will water down your cocktail as they melt).
Since the colors in this spritz are red and blue – it’s the perfect cocktail to serve on the 4th of July!
Empress 1908 Elderflower Rose Gardener’s Spritz
Equipment
- 1 cocktail shaker
Ingredients
- Strawberries cut in half, blueberries and prosecco for ice cubes
- 1 1/2 ounces Empress 1908 Elderflower Rose Gin
- 1/2 ounce simple syrup My addition (I like a sweeter cocktail)
- 1/2 ounce Elderflower liqueur
- 1/2 ounce fresh lemon juice
- 6 mint leaves
- chilled Prosecco
- soda water optional, I omitted the soda water
- strawberry and blueberry ice cubes made with prosecco my addition to keep the cocktail icy cold
- mint leaves for garnish
Instructions
- Make prosecco ice cubes: Place one half (capped) strawberry and several blueberries in each section of ice cube tray (use ice cube trays that have deep sections so the fruit will fit easily in the sections). Pour prosecco over fruit. Cover with plastic wrap and freeze.
- Muddle mint leaves in a cocktail shaker. Add gin, simple syrup, elderflower liqueur and lemon juice to the cocktail shaker with ice. Cover and shake vigorously. Strain into a wine goblet filled with prosecco fruit ice cubes. Top with prosecco and a splash of soda water (if using). Garnish with mint leaves.
