Pink Cottontail Strawberry Prosecco Fizz | Easy Easter Brunch Cocktail
You’ll be skipping down the bunny trail in no time when you make this easy Easter brunch cocktail for a hopping good time! Fresh strawberries, vodka, strawberry soda, and prosecco make this an easy cocktail you can serve with Easter brunch!
Equipment
Ingredients
- 1½ oz Vodka - Plain - Your Favorite brand
- 1 whole Strawberries - quartered and muddled at bottom of cocktail shaker
- 1 oz Cranberry Juice - Ocean Spray Cranberry Juice
- ½ oz Simple Syrup
- 1 wedge Fresh Lemon - juice sqeezed in
- 1 can Canada Dry Strawberry Fruit Splash Soda - for splashing in at end (I've used the regular, not the zero sugar version)
- 1 bottle Prosecco - chilled dry champagne/prosecco for splashing in
Instructions
- Toss the strawberry into the bottom of an empty cocktail shaker. Muddle until crushed.
- Splash in the 1 and 1/2 oz vodka, squeeze in the juice from the wedge of lemon, splash in the 1/2 oz simple syrup, and the 1 oz of cranberry juice.
- Add a scoop of ice to the same cocktail shaker and shake these ingredients together.
- Strain (leaving old ice and strawberry bits behind in the shaker) into a tall glass.
- Now top halfway with the strawberry soda pop (I’m using Canada Dry strawberry fruit splash), leaving some space.
- Now top the rest of the way with a finishing splash of ice cold champagne.
- Using tongs, drop in a few cubes of fresh ice and finish with fresh sliced strawberries if desired. This last step not necessary if using chilled prosecco and chilled soda pop.
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