Rossini Cocktail Recipe

Ina Garten's

Makes 6 servings 

1 pint (2 cups) ripe strawberries, hull

2½ Tbsp. sugar syrup

1 tsp. Grand Marnier                       

6 orange zest strips, for garnish                 

1 (750 ml) bottle prosecco, chilled                                    

Place strawberries in the bowl of a food processor fitted with a steel blade and puree until completely smooth. Pour strawberry liquid into a fine-meshed sieve and press to make a seedless puree. Discard seeds. Add sugar syrup and Grand Marnier to puree, and refrigerate until very cold. 

When ready to serve, rub the rim of each glass with orange zest. Pour cold prosecco into champagne glasses until they're each ¾ full. Carefully stir 2 Tbsp. puree into each glass and serve very cold.