This recipe appears in:All Berry, No Seeds: The Secret to a Great Raspberry Spritz
One of the best parts of late spring/early summer: berry season. One of the worst parts of berry season: picking seeds out of your teeth. This low-alcohol cocktail allows you to capture the essence of raspberries without all those little seeds. You may have tried an Aperol Spritz before. This version has a touch more refreshing bitterness thanks to Cocchi Americano. Since there's no stiff spirit involved, this is the sort of drink you can enjoy all afternoon.
- For the Raspberry-Mint Syrup:
- 1 cup raspberries
- 1 cup sugar
- 1 cup water
- 10 mint leaves
- For the cocktail:
- 3 ounces dry sparkling wine
- 1 ounce club soda
- 2 ounces Cocchi Americano
- 3/4 ounce Raspberry-Mint Syrup
- Raspberries and mint, for garnish
For the raspberry mint syrup: In a medium saucepan, combine raspberries, sugar, and water over medium-high heat. Mash raspberries with a wooden spoon to break up. Bring to a boil and then remove from heat. Add mint leaves and stir to combine. Cover and let stand for 30 minutes. Using a fine-mesh strainer, strain into an airtight container. Syrup keeps up to 1 month in the refrigerator.
For the Cocktail: Fill a rocks glass or goblet with ice. Add sparkling wine, club soda, Cocchi Americano, and Raspberry-Mint Syrup. Gently stir to combine. Garnish with raspberries and a sprig of mint.