We don’t know who invented the Rossini, cousin to the ever-popular Bellini cocktail. We’ve seen plenty of recipes for it, from the over-simplified (strawberry vodka? Really!?) to the laborious (some call for lemon and sugar in the pureé, even herbs). We’re partial to this recipe we found in Saveur magazine; it’s simple, pure and gorgeous.
Fresh strawberries are a versatile drink ingredient, and the Rossini isn’t sensitive to the kind of bubbly you use. Saveur recommends a prosecco, but we think it does the name more justice to use something with a bit of red in it, like a sparkling rosé Cava (our favorite).
- 1 part pureéd Strawberry
- 3 parts chilled Sparkling white wine or Sparkling rosé wine
Pour strawberry pureé into a chilled champagne glass. Top with sparkling wine and garnish with a fresh strawberry.
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- Classic Rossini from Saveur magazine