It came, it saw, we drank it all. Rumour has it that Prosecco has almost run out because of too much rain or something 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, bulk buy whatever’s left and make these cocktails…
Invented at Venetian institution Harry’s Bar, this is the ultimate in summer aperitif…
4 peeled peaches
30ml sugar syrup
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.
15ml lemon juice
8ml sugar syrup
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.
This fruity, sweet cocktail will keep you smiling as the bottles run out.
1 tbsp vanilla syrup
1 passion fruit
Shake together the Cognac, vanilla syrup and seeds from the passion fruit. Pour the Prosecco up to half way in a coupe glass and strain some of the Cognac mix over the top. Garnish with more passion fruit if you’re feeling extra fruity.
In case Negronis weren’t good enough for you already, go and add some fizz to it. Bitter, bubbly, basically a sexed up Negroni.
25ml sweet vermouth
Mix the ingredients together in a glass, stir gently and serve. So easy you can make ‘em all night long.
Freshen up your fizz and give it a Cuban twist.
4 fresh mint leaves
1 tsp sugar
½ lime (juice)
35ml white rum
1 tbsp orange liqueur
Muddle the mint, sugar and lime together in a shaker then add the rum and liqueur. Shake it hard until it’s mixed. Strain into a coupe glass and top with Prosecco for a fizzy twist on a classic.
The easiest of all the cocktails!
2-3 tsp Rose liqueur
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.
25ml citrus vodka
2 tbsp lemon sorbet
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…
Juice of one clementine
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.
Hibiscus flowers (with syrup)
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.
Pimped Up Prosecco
This is a kinda make it up as you go along cocktail so tweak the flavours as you like them and pimp your bubbles.
Juice of one clementine
Juice of one lime
Juice of ¼ grapefruit
Divide the juices, cordial and passionfruit seeds into six chilled glasses and top with Prosecco.