The basil and raspberries at my local farmers market this morning looked too incredibly delicious to pass up! Knowing that I had vodka, rum, Prosecco, and sparkling water at home, the idea of making a refreshing cocktail was the first to come to mind. Typically, I only order mixed cocktails when I am out on the town—the ones I usually order are tedious with a drop of this, a splash of that, and don’t forget the twist!
At home, I try to create cocktails that I can shake-shake-shake in under two minutes, and that are not overly sweet. I especially like to use fresh ingredients whenever possible and not rely on flavorings or other artificial ingredients (just more I have to have on hand, taking up space in my cabinet for that once-a-year use).
My Raspberry Basil Cooler is a drink you can interchange with whatever you have in your cabinet; vodka OR rum, lime OR lemon, Prosecco OR sparkling water, which makes it a flexible and easy go-to cocktail to entertain with since your guests can swap out whatever they would like.
This refreshing drink is also fabulous without the use of spirits for a non-alcoholic variation. Just substitute sparkling water for the rum and Prosecco and you’ll have a delicious “mocktail”!
It’s cocktail time!
Raspberry Basil Cooler
Ingredients (makes 1 cocktail, expand as needed)
White Rum – ¼ cup
Lime Juice – Half of a small lime
Extra Fine Sugar – 1 teaspoon
Basil – 5 small leaves, fresh
Raspberries – 8 whole berries
Prosecco – For finishing
Place the raspberries, basil, lime juice, and sugar into a sturdy glass. Use a muddler or handle of a wooden spoon to smash the ingredients until the berries are broken up.
Add the rum and stir for 20 seconds.
Fill your desired serving glass with ice, pour the rum mixture over the ice, and top off the glass with Prosecco.
Gently stir, taste, and toast!
Note: This is a rustic cocktail that derives its natural flavor from the muddled berries and basil. This includes the seeds, which remain in the glass as a pulp. This is normal, and delicious to eat!