Description
A refreshing summer cocktail made with cucumber-basil syrup, pineapple juice, and bubbly Prosecco, perfect for warm weather occasions.
Ingredients
Scale
- 1/2 cup granulated sugar
- 1 Persian cucumber, coarsely grated (about 1/2 cup)
- 1/2 cup tightly packed coarsely chopped fresh basil
- 1 to 2 thin slices Persian cucumber (for garnish)
- 1 oz pineapple juice (100% juice, not from concentrate)
- 4 oz Prosecco
- Pineapple wedge (for garnish, optional)
- Fresh basil leaves (for garnish, optional)
Instructions
- In a small saucepan over medium-high heat, combine 1/2 cup sugar and 1/2 cup water, stirring until dissolved (2–3 minutes).
- Remove from heat and add grated cucumber and chopped basil. Stir, cover, and let infuse for 15–20 minutes or refrigerate for up to 2 days.
- Strain 2 tablespoons of the syrup using a fine mesh sieve and set aside.
- In a champagne glass, add thin cucumber ribbons, then the strained syrup and pineapple juice.
- Top with 4 oz of chilled Prosecco and stir gently with a spoon.
- Garnish with pineapple wedge and fresh basil if desired. Serve immediately.
Notes
- Use fresh ingredients for the most vibrant flavor.
- Cool syrup fully before mixing to preserve bubbles in Prosecco.
- Syrup can be made 1–2 days in advance and stored in the fridge.
- Mocktail version: replace Prosecco with sparkling water.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Cocktail
- Method: Stirred
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 130
- Sugar: 11g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: Cucumber Basil Cocktail, Summer Cocktail, Prosecco Cocktail, Cucumber Pineapple Drink, Basil Infused Drink