Here at Craft Gin Club, we have long been fans of gin and prosecco for a delicious sparkling cocktail, whether it’s the classic French 75, or a fabulously festive Clementine Gin Royale (complete with gold flakes!) or a ginny take on the summertime favourite, the Aperol Spritz.

So now that spring is peeking around the corner, we’re looking ahead to bright, floral-fruity flavours full of sunshine - and this lovely, simple gin cocktail will bring an abundance of that right to your table!

Bursting with delicious fruit and with a beautifully bright hue, it’s tempting us to get our garden furniture out already…

This gorgeous gin mimosa cocktail is the perfect choice if you’ve got your gin pals over or you’re raising a glass to a special person or special occasion. The fruity flavours combined with the bubbles are a total crowd-pleaser - we guarantee people will be asking for the mimosa recipe after they’ve tried it!

Top tip: Can’t get hold of a fresh peach at this time of year? Tinned or preserved peaches are just as good, just drain and pat them dry first. Similarly, you can defrost a handful of frozen raspberries for this if fresh ones aren’t on your shop shelves right now.

Mango and Raspberry Gin Mimosa

1 ripe peach or mango sliced
4-5 raspberries
15ml simple syrup
1 tsp water

35ml gin
Prosecco, to top up
A few fresh raspberries, to garnish

Add the peach or mango slices, raspberries, water, and simple syrup to a blender (or use a stick blender) and purée for just long enough to create a smooth consistency.

[How long this will take and the amount of water you need will depend on how juicy your peaches or mangoes are, so if it’s a little lumpy, add a tiny bit more water; if it seems watery and runny, add a bit more fruit!]

Next, spoon a little of the fresh purée into your champagne flute or coupe and add the gin. You probably won’t need all of it! Give the mixture a little stir to incorporate all the ingredients. Add a little of the prosecco and stir again if needed.

Top up with prosecco.

To garnish, pop a few fresh raspberries on top. Alternatively, you could carefully spear three raspberries onto a cocktail stick and rest it on the glass.

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