16 Prosecco Recipes To Make This Weekend
St Germain Spritz: Joe McCanta, Bacardi’s Global Head of Education & Mixology
Simple, elegant and quintessentially French: there’s no finer way to unwind than with this signature apéritif. Mix the ingredients over ice in a Collins glass and garnish with a lemon twist.
INGREDIENTS
- 40ml of St-Germain
- 60ml of prosecco
- 60ml of sparkling water
METHOD
- Combine all of the ingredients over ice in a Collins glass.
- Stir gently.
- Garnish with a lemon twist.
Visit StGermain.Fr
Sgroppino: Swift Soho
INGREDIENTS
- 10ml of St Germain
- 1 scoop of lemon sorbet
- Lemon zest
- Prosecco DOC
METHOD
1.Add the St Germain to a coupe style glass, and then add the scoop of sorbet.
2. Top with prosecco and garnish with a fine grating of lemon zest to serve.
Visit BarSwift.com
The Fortunella: Alessandro Geraci, Chiltern Firehouse
INGREDIENTS
- 10ml of orange juice
- 10ml of fresh fennel
- 15ml of Fortunella liqueur
- Prosecco DOC
METHOD
- Combine all ingredients together except the prosecco DOC.
- Pour into a sparkling wine flute over ice and top up with the prosecco.
Visit ChilternFirehouse.com
Pepe’s Spritz: Giuseppe Abbracciante, Il Pampero
INGREDIENTS
- 30ml of Solerno blood orange liquor
- 20ml of Italicus
- Splash of prosecco
- Splash of soda water
METHOD
- Prepare a large white wine glass with ice.
- Measure and pour all the ingredients over the ice.
- Stir well in a circular motion to make sure all the liquids have been mixed.
- Garnish with a slice of bloody orange tucked into the side of the glass and serve.
Visit IlPampero.com
Brixton 75: Mel Brown, The Laundry
INGREDIENTS
- 15ml of Tanqueray gin
- 5ml of olive brine
- 5ml of sugar syrup
- 125ml of prosecco
- 1 olive
METHOD
- Pour all ingredients, except the prosecco, into a mixing glass.
- Top-up with prosecco.
- Garnish with an olive on a pick.
Visit TheLaundryBrixton.com
Aperol Spritz: The Cocktail Service
Made by building Italian aperitif Aperol, prosecco and soda, this cocktail first became popular in the 1950s. Easy to create at home, this refreshing drink is best served with a fruity orange garnish.
INGREDIENTS
- 30ml of Aperol
- 60ml of prosecco
- 30ml of soda water
METHOD
- Add the Aperol, then prosecco to a glass of your choice.
- Top with the soda and serve.
Visit TheCocktailService.co.uk
Eat The Peach: The Cocktail Delivery Company
INGREDIENTS
- 30ml of peach liqueur (such as Briottet Crème de Peche de Vigne)
- 15ml of lemon juice
- 35ml of rose lemonade
- 70ml of prosecco
METHOD
- Pour all ingredients into a wine glass and stir.
<p style="text-align: center;"><a href="https://lanique.co.uk/" target="_blank">Lanique Rose Fizz: Lanique </a> <a href="http://www.ilpampero.com/" target="_blank">Pepe’s Spritz: Giuseppe Abbracciante, Il Pampero</a></p>
Ocho Old Cuban: Bacardi
INGREDIENTS
- 50ml of Bacardí Reserva Ocho
- 4 mint leaves
- 25ml of sugar syrup
- 30ml of lime juice
- 2 dashes of bitters
- 60ml of prosecco
METHOD
- Shake all ingredients in a cocktail shaker, except the prosecco.
- Double strain and top with prosecco.
- Garnish with mint leaf float.
Visit Bacardi.com
Lanique Rose Fizz: Lanique
Ideal for celebrations, the Lanique Rose Fizz adds a floral touch to your favourite prosecco with a dash of Lanique.
INGREDIENTS
- 25ml of Lanique
- Prosecco
METHOD
- Pour your choice of prosecco into a flute and top with Lanique.
Visit Lanique.co.uk
Life In Venice: Grey Goose
INGREDIENTS
- 35ml of Grey Goose L’Orange
- 20ml of white peach puree
- 5ml of grenadine syrup
- Dash of peach bitters
- Pinch of pink pepper powder
- 50ml of prosecco
METHOD
- Combine Grey Goose and the flavoured ingredients in a cocktail shaker and stir to a froth.
- Wait for the froth to settle, then gently pour into a flute.
- Top with chilled prosecco.
- Garnish with 3 whole pink peppercorns.
Visit GreyGoose.com
Sweet Nothings: Don Papa
INGREDIENTS
- 30ml of Don Papa rum
- 10ml of white vermouth
- 10ml of bitter aperitivo
- Pinch of sea salt
- Prosecco
METHOD
- Place all the ingredients in a wine glass and mix together well, fill the glass with ice and then top with prosecco.
- Garnish with an orange slice, pink peppercorns and a thyme sprig.
- Stir again then serve.
Visit DonPapaRum.com
Beaux 42: Sebastian Stefan, Jim & Tonic
This majestic drink is a rhubarb-flavoured twist on a classic prohibition-era cocktail called the French 75, which is named after a 75MM machine gun used in WWI. The French 75 is a classy drink that packs a punch – and is best described as a strong drink in a sparkling dress.
INGREDIENTS
- 40ml of rhubarb gin
- 1 lemon
- Sugar syrup
- Prosecco
METHOD
- Start off by making the sugar syrup (use two parts sugar to 1 part hot water). Once all the sugar has fully dissolved, set the syrup on the side for cooling.
- Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.
- Cut the peeled lemon in half and using a Mexican elbow juice half of it. Measure 20ml of fresh lemon juice and 15ml of homemade sugar syrup and add them to the shaker.
- Measure 40ml of gin and add it to the shaker.
- Now add the ice to the shaker and close it tight. Give it a quick shake.
- Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.
- Top up the flute with prosecco and garnish with the lemon peel.
Visit JimAndTonic.com
Italicus Spritz: Italicus
INGREDIENTS
- 50ml of Italicus
- 100ml of prosecco
METHOD
- Pour the Italicus over a wine glass filled with ice.
- Top with prosecco and garnish with three olives.
Visit RosolioItalicus.com
Fancy Peach Bellini: Danilo Cortelli, Head Chef of the Italian Embassy in London
INGREDIENTS
- 75ml of prosecco DOC
- 25ml of crème de pêche
- Fresh nectarine slices
- Basil, to garnish
- Ice cubes
METHOD
- Fill your glass with ice cubes and add the sliced nectarine and a few basil leaves.
- Pour the peach liqueur into the glass and stir well. Now add the prosecco and stir gently to avoid losing all the lovely bubbles.
- Garnish with some extra basil if you wish and don’t forget to enjoy the sliced nectarine while sipping the drink.
Cherry & Prosecco Spritz: Danilo Cortellini
Nothing sets the right mood for a dinner party better than a spritz aperitif. Seasonal fresh fruits can be added to the equation to give freshness to the mix. Adding a dash of delicious cherry liqueur and fresh cherries to a prosecco DOC spritz makes one of the best summery drinks.
INGREDIENTS
- 75ml of prosecco DOC
- 25ml of cherry liqueur
- A splash of soda
- 2 fresh ginger slices
- Fresh cherries, to garnish
- Mint, to garnish
- Ice cubes
METHOD
- Fill a prosecco glass with ice cubes and add destoned cherries and the slices of fresh ginger.
- Pour the cherry liqueur into the glass and stir well. Now add the soda water and the prosecco. Stir gently to avoid losing all the lovely bubbles and garnish with fresh mint.
Treviso’s Delight: Agostino Schiavo
Treviso is a lovely city between Venice and the Dolomites, hence the dedication of this elegant drink. This is a smooth and refreshing style of aperitif cocktail, with a spicy nose and subtle notes coming from the gin.
INGREDIENTS
- 50ml of prosecco DOC
- 25ml of rhubarb and custard sherbet
- 25ml of gin
- 10ml of orange liquor
- A splash of lemon juice
- Rhubarb and orange wedge, to garnish
- Ice cubes
METHOD
- Fill a shaker with a couple of ice cubes and pour in the gin, the sherbet, the orange liquor and lemon juice. Shake well and double strain into a wine glass.
- Fill the glass with ice cubes and add the rhubarb stick and orange wedge.
- Finish off by topping up with prosecco and stir gently to avoid losing all the lovely bubbles.
Visit Prosecco.Wine
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