Rosemary Pucino #21

Laura Santtini's Rosemary Pucino
Greet your party guests with this zesty, revitalizing, pink-hued Prosecco cocktail made with a blackberry-rosemary simple syrup and vodka. Rosemary Pucino #21 is a variation on a cocktail created especially by the Soil Sisters for my book Easy Tasty Italian .


1 part vodka
1 part blackberry-rosemary simple syrup  [ recipe below ]
4 parts chilled Prosecco
rosemary sprigs, for garnish
fresh blackberries, for garnish
crushed ice


In a cocktail pitcher, stir together the vodka and blackberry-rosemary simple syrup, then top up with Prosecco. 

Add a bit of crushed ice to each glass along with a blackberry and sprig of rosemary.
Top up each glass with this delicious botanical cocktail.

2 cups granulated sugar
2 cups water
Handful of fresh blackberries (fresh or frozen)
4-5 fresh rosemary sprigs

Combine sugar, water, blackberries and rosemary in a small saucepan. Bring to a boil, then simmer over low heat, whisking occasionally, for 10 minutes. Remove from the heat and cool, then pour through a fine mesh strainer, discarding the solids.

Syrup will keep refrigerated for about a month.



Create your own botanical simple syrups with your own blend of edible flowers, herbs and spices to use in cocktails or combined with club soda for refreshing alcohol-free refreshments.