Raspberry Basil Limoncello Cocktail

• 1 pint fresh raspberries, plus more for snacking and garnish (or try with another berry, we won’t tell)
• 12 fresh basil leaves, roughly torn, plus more for garnish (it’d be a weird snack, we’d judge)
• 1 lemon, cut into 6 wedges, plus one more for garnish
• 1/4 cup simple syrup, chilled (equal parts sugar and water, heated until sugar dissolves)
• 2 oz. limoncello
• 4 oz citrus vodka (or regular vodka)
• 2 bottles prosecco
• Crushed ice

Combine raspberries, basil, lemon wedges, and simple syrup in a jar and let marinate for up to 2 days in the ice box.

Strain raspberry mixture.

Shake together limoncello, vodka, and 2-4 oz. of raspberry liquid (to taste) with crushed ice.  Pour and float prosecco on top.

Garnish as you see fit.

Cheers.

Recipe courtesy of the amazing Laura Doocy.  Photo by Avi Weisbach