There is one thing I’m certain of and that is seasonal fruit has all but taken over my life this year. I’m a sucker for farmer’s markets and once I’ve paid a visit to one I want to go home and whip up recipes of all kinds with my bounty. As we sadly exit Strawberry season, I’ve got a couple of recipes up my sleeve for you to try before those succulent berries get traded for another fruit we Southerner’s love: peaches.
A couple of weeks ago when I went to a U-Pick farm in South Georgia, I picked my hearts content with strawberries. The great thing about picking your own fruit is how exponentially more affordable it is (an entire gallon of strawberries being less than $10 for reference), and I was able to grab a couple of strawberry flowers for garnish as well. I like serving my champagne based drinks in a coupe because A) coupe is fun to say and B) it just feels a little more boujie (I know Migos spells it boujee, but he’s wrong).
This quick cocktail can be interchanged with any fruit- blueberry and peach being the next I’m eyeballing to try as we exit strawberry season. The effervescence from the champagne adds a nice tickle to your nose as you sip this patio side, and its mellow sweetness makes it a perfect brunch or dinner cocktail. I used one of my favorites, Dixie Vodka to act as the base of this cocktail.
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- 4 medium sized strawberries
- 2 ounces plain Dixie Vodka
- 4 ounces champagne
- 2 ounces Belvoir Elderflower and Rose lemonade
- Juice of one lime
- 1 cup of ice
- Edible flower for garnish
In a cocktail shaker, muddle strawberries until macerated.
Add in vodka, lime, elderflower lemonade, and ice.
Shake to combine.
Pour equal amounts into each coupe and top with champagne until glass if full.
Garnish with an edible flower.
Created by Cynthia Hoyt for @ Darling Down South