Prosecco Cocktail Summer
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.5 ½ large cucumber (s)
- 180 ml elderflower syrup
- 1 bottle Prosecco (750 ml), well chilled
- 300 ml tonic water, cold, or cold sparkling water
- 1 handful mint leaves
- 2 lime (s), in 8 columns
- Ice cubes
Print Recipe
Pin Recipe Instructions
- Cut the cucumber lengthways and use a spoon to scrape out the stones. Remove long thin strips from the cucumber with a potato peeler.
- Fill eight tall glasses with ice cubes, divide the elderflower syrup, Prosecco and tonic water between them, as well as the cucumber strips and the mint leaves. Squeeze a lime wedge over each glass and then drop it into the glass. Swirl the drinks gently to mix them.
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