Get creative with these delicious and simple prosecco cocktail recipes that are easy to make at home
Words Helen Brown
Delicious of flavour and light of fizz, prosecco is an ideal candidate for imaginative mixology. Here are our favourite prosecco cocktail recipes for adding a bit of creative colour and clever flavour to one of our favourite fizzy tipples.
Bakewell Fizz: A sweet treat
INGREDIENTS
Black cherries in Kirsch, Amaretto Disaronno Prosecco, available here
METHOD
Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a Champagne flute. Top with one part Amaretto Disaronno Prosecco and three parts prosecco.
Recipe from bbcgoodfood.com
Sage, Pear & Ginger Prosecco Cocktail: Something a little different
INGREDIENTS
500ml water, 400g sugar, 2 bunches of fresh sage leaves chopped or one bundle of dried sage, 2 tbsp grated fresh ginger, Bottle of prosecco, 1 large piece of ginger, peeled and diced
Vodka of your choice
500ml pear nectar, available here
METHOD
Bring the water and sugar to a boil in a saucepan until the sugar has dissolved and you have a syrup. Once the syrup reaches a boil, remove it from the heat and stir in the sage and ginger. Cover and let the syrup steep until it’s completely cool (room tem or approx. 2-3 hours). Then refrigerate. For the cocktail, pour 1-2cm of the sage-ginger syrup into the bottom of a glass, add 50ml each of vodka and pear nectar, top with prosecco. Stir and adjust alcohol to your taste. Garnish with a slice of pear.
Recipe from patternsandprosecco.com
Hibiscus & Prosecco Cocktail: Perfect for girls night
INGREDIENTS
100ml vodka, 25ml ginger cordial, Juice of 1 orange, Juice of 1 lemon, Handful of ice, Wild Hibiscus flowers in syrup, 300ml prosecco, available here
METHOD
Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty. Line up 4 Champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.
Recipe from bbcgoodfood.com
Gin & Fizz Prosecco Cocktail: Perfect for an outdoor evening with friends
INGREDIENTS
Gin Elderflower, Cordial Fresh Mint Sprigs, and/or Cucumber slices, Prosecco
METHOD
Pour a dash of elderflower cordial and 35ml of gin into a glass and simply fill with cold prosecco. Then you can decorate with a sprig of fresh mint or slice of cucumber if you wish.
Recipe from craftginclub.co.uk
Americana: A great party starter
INGREDIENTS
1 dash Martini Bitters, 4 parts Martini Prosecco, 1 cherry to garnish, 1/3 part bourbon, 1 teaspoon maple syrup, available here
METHOD
Add the bourbon, maple syrup and Martini Bitters to a cocktail glass. Carefully top the glass with chilled Martini Prosecco. Garnish with a cherry.
Recipe from jamieoliver.com
Lemon Sherbert Fizz: A mouthwatering, lip-smacking, tangy citrus froth
INGREDIENTS
Lemon sorbet, Lime cordial, Prosecco, Lemon slices to garnish
METHOD
Pop one heaped teaspoon of lemon sorbet into the bottom of a tall flute and dash a few drops of lime cordial over it. Top up with cold prosecco, stir quickly but gently, garnish with a slim quarter of a lemon slice and serve.
Recipe from telegraph.co.uk
The Hugo: A trendy cocktail from the Alps
INGREDIENTS
Ice cubes, 25ml elderflower cordial, Mint, 125ml prosecco, One wedge of lime squeezed
METHOD
Place a handful of ice cubes into a big red wine glass. Add in the elderflower and a couple of mint leaves. Top up with prosecco and then garnish with a wedge of lime.
Recipe from itv.com
Raspberry Prosecco & Mint Cocktail: Tangy and full of flavour
INGREDIENTS
1/4 cup (55g) caster sugar, 125g punnet raspberries
1/4 cup (60ml) vodka, Handful mint leaves, half torn small pinch dried chilli flakes, 1/2 cup (125ml) Prosecco or sparkling wine
METHOD
Place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until sugar dissolves. Remove from heat and cool, then cover and chill until needed. Whiz half the berries in a food processor until smooth. Strain, discarding any solids. Half-fill a cocktail shaker with ice. Add vodka, torn mint leaves, chilli flakes, raspberry puree and 2 tbs sugar syrup. Shake well, then stir in prosecco. Fill glasses with ice, strain over cocktail and serve with remaining mint and berries.
Recipe from delicious.com
