Strawberry Basil Cocktail Recipe — Fresh Summer Drink Guide

Ingredients you’ll need

With a handful of fresh ingredients and a little planning, you’ll have a delightful summer cocktail ready to serve.

• Fresh strawberries: Choose bright red berries without brown spots.
• Fresh basil: Use the freshest leaves you can find; room temperature storage is best if not using immediately.
• Black peppercorns: A small amount adds a subtle, savory contrast to the sweet strawberry and herbal basil.
• Sugar and water: The base for the simple syrup.
• Prosecco: A dry sparkling white wine works beautifully here; choose your favorite bottle.
• Fresh-squeezed lemon juice: Adds bright acidity to balance the sweetness.
• Cold water: Used to dilute the syrup before adding the sparkling wine.

• Substitute Champagne or Cava for Prosecco if you prefer.
• For extra fizz, replace the cold water with club soda when assembling.
• Omit the black peppercorns from the syrup if you want a purely sweet profile.
• If you’d like a boozier drink, add a splash of vodka, gin, or rum to each glass.

Step 1: Make the strawberry simple syrup

1. Rinse, hull, and slice the strawberries.
2. Combine the sliced strawberries and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer and cook about 20 minutes, until the berries have given up most of their color.
3. Skim off any foam that rises to the surface to keep the syrup clear.
4. Strain the cooked berries into a clean pan; avoid pressing on the fruit so the syrup stays bright and clear.
5. Bring the strained strawberry liquid to medium-high heat, add ½ cup sugar, and stir until dissolved.
6. Add 2 cups lightly packed fresh basil and 1 tablespoon black peppercorns. Bring briefly to a boil, then reduce heat and simmer 5 minutes. Remove from heat, strain into a jar, and cool. Store in the refrigerator for up to a few weeks.

• Skimming foam while the berries cook keeps the syrup clear and makes a prettier final drink.
• Syrup keeps in the refrigerator for 2–3 weeks; double the batch to have it ready for multiple gatherings.
• Make the syrup ahead, but don’t mix with the sparkling wine until just before serving to keep the cocktail fizzy.

Yes. Use club soda or sparkling water instead of Prosecco for a nonalcoholic version.

Yes. Add frozen strawberries directly to the water and follow the same syrup-making steps.

Yes. The quantities here produce a large batch — enough to serve a group — and the recipe scales easily.

• Try other sparkling cocktails like an Old Cuban or a simple Campari and soda for variation.
• For a playful, grown-up twist, consider a Dirty Shirley made with vodka.

• Strawberries also shine in savory dishes, such as a strawberry-arugula salad with basil and mint.
• For a cooling treat, try a dairy-free strawberry shake on a hot day.

Strawberry-Basil Prosecco Cocktail