Rossini Cocktail
SERVES: 1
When strawberries appear in abundance — market stalls overflowing with glistening, ruby-red berries, their fragrance perfuming the air with the promise of warmer days — it signals the tender turn of spring giving way to summer. And there’s no better cocktail with which to celebrate this subtle seasonal shift than the Venetian born Rossini.
Named for the legendary Italian composer and noted epicure Gioachino Rossini — whose appetite for pleasure rivaled his musical genius — the cocktail carries a note of playful indulgence. It was Rossini, after all, who confessed he became an altar boy not out of piety, but for the proximity to wine.
The Rossini is a simple yet striking libation — ripe strawberries puréed to a silky texture and finished with an effervescent, chilled Prosecco. If the first fruit of the season leans tart, I coax out its sweetness with a touch of sugar and kiss of lemon, creating a purée that is both vibrant and nuanced. It’s often described as a cousin to the Bellini—a Venetian classic also invented at Harry’s Bar—but with a more luscious, berry-forward character.
And although the Rossini emerged in the late 1940s — a clever invention by Giuseppe Cipriani to extend the beloved Bellini season while waiting for summer peaches to come into their prime — it feels perfectly suited to the present day.
It’s a cocktail that feels like the start of something — longer days, lighter evenings, the ease of summer.
And that, most certainly, is worth a toast.
INGREDIENTS
1 lb ripe strawberries, washed, hulled and quartered
3 tablespoons caster sugar
2 tablespoons freshly squeezed lemon juice
Chilled Prosecco, to top
Fresh strawberry and basil or mint, for garnish
METHOD
In a bowl, combine strawberries, sugar and lemon juice. Allow fruit to macerate for 15–20 minutes, until the berries release their juices. This not only softens the fruit, but also intensifies its flavor.
Transfer the mixture to a blender and purée until smooth. Strain through a fine mesh sieve to remove seeds — this extra step is what gives the Rossini its signature elegance.
To serve, add 2 ounces of strawberry purée to a chilled flute glass. Gently top with Prosecco, approximately 4 ounces.
After adding Prosecco, gently stir to combine — be delicate so you don’t lose its characteristic bubbly texture.
Garnish with a fresh strawberry and a sprig of basil or mint.
Cin-Cin!
NOTES
The purée yields approximately 1¼ cups — enough for 5 to 6 cocktails. Any extra can be frozen in ice cube trays for future use. Once frozen, transfer the cubes to a sealed container — they’re perfect for impromptu aperitivo moments.
A note on caster sugar: Its fine texture allows it to dissolve quickly and cleanly into the purée. If unavailable, blitz granulated sugar in a food processor for a few seconds — just enough to refine it, not turn it to powder.
Choose strawberries that are fragrant and deeply red throughout as they’ll yield the most flavorful purée.
If early-season berries are especially tart, taste after macerating and adjust the sugar as needed.
For gatherings, the purée can be made a day ahead and kept chilled. Simply pour and top with Prosecco when guests arrive.
SHOP THE STORY
