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Rossini Campari cocktail
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Nothing says 'salute' quite like a glass of sunset-red Campari, topped up with that other Italian favourite, Prosecco. This is a twist on the classic rossini, a cousin of the Venetian Bellini, made with strawberry purée instead of peach, but served here with a hit of bitters from the Campari.
3 strawberries, hulled and sliced
15ml elderflower cordial
1. Blend or muddle the strawberries and elderflower cordial, then strain.
2. Pour 25ml of the syrup into a flute, add the Campari and stir.
3. Top up with Prosecco. Stir and garnish with a strawberry slice.
This recipe was first published in June 2021.