Hands up if you love prosecco! Light and refreshing, this bubbly drink is absolutely delicious on its own, but add some fruit flavours and you’ll really get the party started. From the delicious Rhubarb and Orange Bellini to a Pink Grapefruit and Ginger Bucks fizz, the experts at Waitrose have playfully experimented with different seasonal flavours to add a touch of sparkle to your summer! Here are 6 easy prosecco cocktail recipes that you can knock up at home…
Bloom Bellini
The gin’s delicate citrus and scented honeysuckle adds dimension to the now classic Bellini! Stéphane Sanchez – Waitrose Cellar Specialist
Ingredients
25ml Bloom Premium London Dry Gin
10ml peach juice, such as Funkin Puree White Peach Cocktail Mixer
Prosecco
Method
1. Shake together the gin and peach juice with ice in cocktail shaker, pour into open glasses.
2. Top up with Prosecco and serve
The Chase Elderflower Fizz
A wonderfully refreshing cocktail, try adding a sprig of mint for that extra little kick! Andrew Riding – Waitrose Cellar Specialist
Ingredients
Chase Elderflower Liqueur
Champagne or Prosecco 120 ml
Summer berries or garnish.
Method
Pour the Champagne or Prosecco into a champagne flute or wine glass until full and add a dash of elderflower liqueur to taste.
Aperol Spritz
This classic Modena Italian cocktail has a bright citrus zap that further enlivens the friendly fizz of Prosecco! - Xenia Irwin, Master of Wine. Waitrose Cellar Wine Buyer
Ingredients
1bottle of Prosecco
1 bottle of Aperol
2 Oranges
Method
Fill a large glass with ice and add three parts Prosecco and two parts Aperol. Garnish with orange slices (serves 1 or scale up for a jug)
Rhubarb and orange Bellini – serves 2
This refreshingly fizzy rhubarb-bellini is tasty and refreshing, perfect for that summer brunch party in the garden.
Recipe for the syrup
200g new rhubarb – choose the thinner pink stalks – cut into 2cm chunks
Zest or half an orange
75g sugar
50ml water
1 segment of star anise – optional
Method
Place all the ingredients into a saucepan and bring to a gentle simmer over a low heat and cook until the sugar is dissolved and the rhubarb is soft. Strain through a fine sieve, return to the pan and simmer until reduced to a thin syrup. Pour a tablespoon of the syrup into each Champagne glass and top up with Prosecco.
Passion Fruit Bellini
A deliciously fruity alternative to the classic Bellini, the addition of Cointreau gives this cocktail a lovely orange tang whilst the passion fruit adds an exotic perfume that makes this version feel suitably decadent.
Ingredients
1 Passion Fruit
250ml chilled Prosecco or champagne
2 tbsp orange liqueur e.g. Cointreau
Method
1. Halve the passion fruit and scoop the flesh and seeds into a small sieve or tea strainer. Press with the back of a spoon to extract the juice then place in the fridge along with 2 Prosecco or Champagne saucers or flutes, and leave to chill.
2. Pour the Prosecco (or Champagne) into the glasses then add the liqueur and 1 tsp of the passion fruit juice into each glass – the wine will foam rapidly as the passion fruit is added.
Pink grapefruit and ginger bucks fizz
The grapefruit adds a lovely sharp tang which is perked up with the fiery ginger – not one for the faint-hearted! Matt Johnson – Waitrose Cellar Specialist
Ingredients
1 Pink Grapefruit
15g fresh fruit ginger, thinly sliced
250g caster sugar
Chilled San Leo Prosecco or champagne
Method
1. Peel the grapefruit using a vegetable peeler and set aside the grapefruit.
2. Slice the peel into 0.5cm strips and put in a pan with the ginger.
3. Add 200g sugar and 300ml cold water and heat gently, stirring until the sugar has dissolved. Simmer for 15 mins, and then strain over a jug to collect the syrup; cool, cover and chill.
4. Arrange the warm candied strips of grapefruit and ginger in a single layer on a parchment-lined baking sheet. Sprinkle with the remaining sugar and set aside to dry overnight.
5. To make the cocktails, squeeze 100ml juice from the reserved grapefruit into a jug and mix with 3 tbsp of the syrup. Divide between 2 flutes, topping each up with fizz. Garnish with the crystallised grapefruit peel and ginger.
*All recipes courtesy of Waitrose
The post 6 EASY PROSECCO COCKTAIL RECIPES appeared first on Ideal Magazine.