This document provides a recipe for an Uchuva cocktail that uses the tropical Cape Gooseberry fruit. The recipe calls for muddling whole uchuvas, mint leaves, and simple syrup made from uchuvas and sugar in gin. The mixture is then strained and chilled with ice before dividing among champagne flutes and topping with sparkling wine. Garnishes of uchuva halves and mint sprigs complete the cocktail. The document introduces the Uchuva fruit and provides this cocktail recipe to showcase its versatility in culinary preparations.