- 1 cup Torresella Prosecco, Chilled
- ½ oz. Elderflower Liqueur
- 1 tbsp. Lemon Juice
- ½ tbsp. Simple Syrup
- 3 ½ in. Cucumber Slices
- 1 Basil Sprig, Chopped
Using a fresh cucumber, slice approximately 2-3 half-inch slices from the base. Make sure to remove the outer peel before dropping them into a Boston shaker. Add lemon juice and simple syrup to the shaker and muddle together with cucumber slices. Pour elderflower liqueur into the shaker, drop in a handful of ice, and shake or mix all together. Once thoroughly mixed, chop one basil sprig and add to the shaker, then pour in approximately one cup of chilled Prosecco. Mix all the ingredients together and strain evenly into two glasses. To avoid small chunks of cucumber in the glassware, use a fine mesh or julep strainer.
Garnish with a thin cucumber wheel or cucumber peel.