This Easy Spritz Is Perfect for Summer Berry Season

1. For the Raspberry Mint Syrup: In a medium saucepan, combine raspberries, sugar, and water. Using a wooden spoon, mash raspberries to break up. Bring to a boil over medium-high heat; remove from heat, add mint leaves, stirring to combine. Cover and let stand until syrup is fragrant, about 30 minutes. Using a fine-mesh sieve, strain syrup into an airtight container.

2. For the Cocktail: Fill a rocks glass or goblet with ice. Add sparkling wine, club soda, Cocchi Americano, and raspberry-mint syrup. Gently stir to combine. Garnish with raspberries and a sprig of mint.

Special Equipment

Medium saucepan, wooden spoon, fine-mesh sieve,

Notes

Frozen raspberries can be used in place of fresh.

Make-Ahead and Storage

The raspberry mint syrup can be refrigerated in an airtight container for up to 1 month. Once cooled, it can be frozen in an airtight container for up to 3 months. Thaw in fridge overnight before using.