Last Updated on February 20, 2021 by laurenpacek
The Rossini Cocktail, otherwise known as a Strawberry Bellini, is sweet, fizzy, and delicious. Trust me: It's going to be your new favorite brunch cocktail!
What's the difference between a bellini and a mimosa, anyway?
Glad you asked! It's a good question; They're similar, but distinct.
While both are made with some sort of bubbly (champagne, prosecco, and so on), a mimosa is made with juice. Bellinis are typically made with peach puree instead of juice.
But THIS version changes things up a bit and uses strawberry puree. This swap makes this drink perfect not only for brunch, but for Valentine's Day <3, if I do say so myself. I mean, look at that color!!
Where does the Rossini Cocktail get its name?
As it turns out, this cocktail is named after the 19th century Italian opera composer, Gioachino Rossini. ¯\_(ツ)_/¯
And that's it lol. That's pretty much all of the information I could find.
Tbh, I almost don't even care that the history is incomplete because it's so dang pretty and delicious.
What ingredients go into this strawberry bellini?
It only requires a handful of ingredients! Four, to be precise. Let's break it down:
- Strawberries: You can use fresh or frozen berries here. I happened to have a clamshell of fresh berries in the fridge at the time.
- Simple syrup or granulated sugar: Use either one! I always have simple syrup in the fridge to add to my cold brew, so I went with that (even though sugar is pictured above).
- Lemon juice: Please use fresh juice! The quality and flavor will be so much better than the bottled stuff.
- Bubbly: I used a bottle of moscato, but feel free to use champagne, prosecco, etc. according to your preference.
How do you make this cocktail?
After blending the strawberries, simple syrup/sugar, and lemon juice in a blender, I'd recommend straining the puree through a fine mesh strainer into a bowl or very large measuring cup (check it out below). You can use a spatula to coax the puree through the strainer, if you'd like. I find that this helps to cut down on the amount of time you spend waiting around for it to strain.
Next, spoon or pour some of the puree into the bottoms of each of your champagne flutes. I'm all about that stemless champagne flute life. They fit into my cabinets much more easily than the stemmed kind, and they can be washed in the dishwasher!
Right before you're ready to drink, top the puree with some bubbly! There will be quite a bit of fizz, so this might take a few rounds of pouring, waiting for the fizz to subside a bit, and re-pouring.
It's worth the wait. Trust.
Don't forget to garnish with a fresh strawberry, too. It's cute and (obviously) edible. It adds just a little *something*. Ta da...
Looking for other recipes that use bubbly?
I have plenty to share with you!
- 1 lb strawberries, hulled, fresh or frozen
- ¼ cup simple syrup (see notes)
- juice of 1 lemon
- 750 ml bottle champagne/prosecco/sparkling wine
- fresh strawberries, for garnish (optional)
- Place the strawberries, simple syrup, and lemon juice in a blender. Blend until smooth.
- Place a fine mesh strainer over a bowl and strain the puree through it. Use a spatula to coax the puree through the mesh and into the bowl.
- Carefully pour 2-3 tbs of the strawberry puree into the bottom of each of your champagne flutes
- Top the strawberry puree with bubbly
- Garnish each champagne flute with a fresh strawberry, if desired
- Feel free to use ¼ cup of granulated sugar if you don't have/don't feel like making a simple syrup
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 1g
What gear should I have in order to make these drinks?
- Champagne flutes! Stemmed or stemless, as you prefer.
- Fine mesh strainer, to strain the puree.
- A blender. For blending. 😉
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