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Maiwein Cocktail
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For centuries, Europeans, particularly Germans, have celebrated May with an herb-infused wine called Maiwein. Traditionally made by steeping fresh, sweet woodruff in wine and adding fresh berries. We’ve adapted the recipe to skip this hard to find herb. If you want to try the traditional method, you’ll have to have to either grow the herb yourself or find it wild. Sweet woodruff has an herbaceous, floral flavor with notes of honey and vanilla. This herb, while tasty, can have side effects if used in excess, so be sure to read up on it before you use it. Our version omits the herb, but you’ll never miss it! 


1 bag (10 ounce) frozen organic strawberries, thawed

1 cup light honey

8–10 fresh basil leaves, torn

2 teaspoons vanilla extract

1 fresh lemon, juiced and zested

1 bottle dry white wine

1 bottle sparkling Prosecco wine

Fresh strawberries and fresh lemon slices to garnish

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Maiwein Cocktail
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a bowl or large jar add thawed strawberries, honey, basil, vanilla, and juice and zest from one lemon; mash or macerate mixture well—you can use a muddler, vegetable masher, or the handle of a wooden spoon, just really mash it up. Cover mixture and refrigerate for 24–48 hours to allow flavors to meld. When mixture is ready, strain using a mesh strainer, making sure to stir mixture to ensure all the syrup drains out. Put in a sealed container and refrigerate. Syrup should keep for up to 2 weeks in fridge.
2. Pour about 2 tablespoons of syrup into a fancy glass. Top with an inch or two of dry wine and stir well. Top with sparkling wine and garnish with strawberry or thin lemon slice. This syrup also works great mixed with sparking water for a natural twist on soda!   

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