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Cocktail Recipe: Sweet Eve Strawberry, Prosecco, Campari and Elderflower Cocktail

8th October 2013

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It’s London Cocktail Week! In celebration we bring you a cocktail concoction of strawberries, which along with elderflower add sweetness and colour to the fizzy, dry Prosecco and the slightly bitter Campari.

Serve in champagne flutes, with fresh strawberries to decorate, and a bowl of fresh olives and oven warm bread. Sophistication is almost here...

Serves: 6 people

Preparation time: 10 minutes

You’ll need:

300g Sweet Eve strawberries

6 sugar cubes (optional)

3 shots of elderflower cordial

3 shots of Campari

1 bottle of Prosecco

What to do:

1. Take 6 large champagne flutes and chill in the refrigerator. Hull all the strawberries and chop and blend half of them.

2. Strain the strawberry puree into a jug through a sieve, to eliminate the seeds.

3. When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass, (if you prefer your cocktails less sweet then you can leave the sugar out).

4. Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of strained strawberry puree.

5. Open the Prosecco bottle and top each flute with fizzy wine. Mix with a cocktail stirrer and serve with the remaining Sweet Eve strawberries.

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