📖 Instructions

1. First, let's make the simple syrup. Combine equal parts water and sugar (I usually use 1/2 cup of each) in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture comes to a gentle simmer. Remove from heat and let it cool completely. This is super important – hot syrup will ruin your drink!
2. Next, prepare your strawberries. Wash and hull about 6-8 large strawberries. Roughly chop 4-5 of them; you'll muddle these. Slice the remaining strawberries for garnish. Fancy, right?
3. Gently muddle the chopped strawberries in the bottom of your cocktail shaker. Don't go crazy; just a few gentle presses to release their juices. Be careful not to make a puree; we want some texture.
4. Add 2 oz (about 60ml) of Prosecco to the cocktail shaker. Now, add 1 oz (about 30ml) of simple syrup and 1 oz (about 30ml) of your favorite vodka or gin. (I prefer gin, but it's your call!)
5. Add ice to the shaker. Fill it almost to the top. Secure the lid firmly and shake well for about 15-20 seconds until the outside of the shaker feels very cold.
6. Strain the cocktail into your chilled champagne flutes. Gently pour, aiming for a slow, even flow to avoid too much fizz escaping. Don't fill them all the way to the top; leave a little space for the bubbles!
7. Garnish each flute with a sliced strawberry and maybe a sprig of mint, if you're feeling fancy. That's it. You made a delicious drink!