A while back there was a rumour that Prosecco had almost run out, and with the current climate, that rumour might actually come true (no, BarChick doesn't stock-pile bog roll, she goes for the actual essentials aka: booze) So before it really has disappeared from the supermarket shelves leaving a big cork-shaped hole in our hearts and a huge Champagne-shaped hole in our wallets, buy a few bottles of whatever’s left and make these cocktails…
Invented at Venetian institution Harry’s Bar, this is the ultimate in summer aperitif…
Method: Make a peach puree by blending the peaches then straining and refrigerating. Mix 60ml of the puree with the sugar syrup then divide into three glasses leaving it to settle at the bottom of the glass. Top the glasses with Prosecco then stir to mix. So Italiano.
This classic cocktail goes back to Paris in 1915 and was thought to have such a boozy kick that it was like being shot with a French 75mm field gun. Nice.
Method: Shake together the gin, sugar syrup and lemon juice with ice until chilled. Pour into a chilled flute and top with Prosecco. Stir gently and get Parisian.
Remember all that Sloe Gin you (your mum/aunt/neighbour) made last Autumn? Now's the time to put it to delicious use with this semi-live-off-the-land cocktail.
Method: Pour a splash of sloe gin into a champagne flute and add a blackberry or two, then top up with prosecco.
In case Negronis weren’t good enough for you already, go and add some fizz to it. Bitter, bubbly, basically a sexed-up Negroni.
Method: Mix the ingredients together in a glass, stir gently and serve. So easy you can make ‘em all night long.
This cocktail is basically an English country garden in a glass. Fresh, sweet, floral (especially if you choose a particularly herbaceous gin) - it's the perfect Summer serve.
Method: Fill a large wine glass with ice and pour in the elderflower and gin. Top up with prosecco and garnish with a few slices of lime for a bit of zing.
The easiest of all the cocktails!
Method: Pour the Prosecco into coupe glasses then drizzle the liqueur over the top. This is so deliciously easy that you’ll be drinking it by the bottle. Wanna go all out? Got your Mum round? Chuck a rose petal on top too.
This fresh boozy fizz doubles up as dessert. Handy.
Method: Pour the Prosecco into a flute. Shake the vodka, sorbet and ice together until chilled. Strain into the Prosecco and garnish with mint. Great for after dinner, before dinner, at lunch, whatever, we don’t judge.
This one’s pretty festive but it’s too damn delicious to only drink around Christmas. Make this fruity fizz an all-year-round treat…
Method: Mix the juice and the Cointreau together then pour into a flute or tumbler. Top with Prosecco and garnish with rosemary and clove-studded clementines if you’re feeling the festive flex.
This is simple, sweet and damn pretty.
Method: Put a hibiscus flower and a teaspoon of it’s syrup in the bottom of a flute and top the glass with Prosecco. Don’t throw the flower out, it’s delicious.
This is a winner for when you wanna feel fancy as f*ck.
Method: Pour the crème de cassis into the bottom of a flute. Top with chilled prosecco and garnish with the fresh or frozen blackberry. Get that pinky out when you sip.