10 easy prosecco cocktails that everyone should master
These refreshing prosecco cocktails are perfect for the summer months – and best of all, you can make them with store cupboard staples.
Using Prosecco to make cocktails gives a light and refreshing taste – and its less alcoholic too! These are perfect for Hen Party where you may want to be enjoying yourselves over an extended period of time – and they look really special in Champagne glasses – which of course we have plenty of at Chichester Self Catering!
So…read, enjoy and comment!
Lemon Sherbet Fizz
A mouthwatering, lip-smacking, tangy citrus froth.
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.
Young rhubarb is up now, so add the warm glow of ginger and light bubbles for a seasonal Spring cup.
Pour 25ml strained syrup from homemade, sweet stewed rhubarb into a tall flute and add 30ml of chilled ginger ale. Stir gently and top up with cold prosecco.
Bloody Buck’s Fizz
A new take on a brunch-time classic, and delicious with scrambled eggs and smoked salmon.
Squeeze and strain the red juice of one ripe blood orange and pour 50ml into a tall flute. Top up with ice-cold prosecco. Optional garnish: a few tiny redcurrants bobbing about on the surface.
Perfect on the lawn as a lazy Sunday afternoon turns into a long, light evening.
Pour 20ml elderflower cordial and 20ml gin (I like Hendricks for its cucumber and rosewater notes here) into your flute and fill the glass with ice-cold prosecco. Decorate with a tiny top-sprig of fresh mint.
Canada Flag Fizz
The sweetness of maple syrup and the tang of cranberry combine well here – serve in a flute if you prefer but this is meant to be unconventional…
Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker. Strain into a tumbler and top up with 100ml cold prosecco. Stir swiftly and serve.
This is a lovely ruby-red hue and has sweet cassis depths.
Shake 20ml freshly squeezed pomegranate juice, 20ml crème de cassis and 20ml plain vodka with ice in a cocktail shaker and strain into a tall slender glass. Top up with 100ml chilled prosecco.
Combines two of Italy’s most popular drinks: the gorgeous lemon liqueur of the Amalfi coast and the fizz of the Veneto. Bellissimo!
Dash 30ml cold limoncello liqueur into a champagne flute and top up with ice-cold prosecco. Dangle a very thin twist of lemon zest over one edge of the glass, if you like.
Green Ginger Fizz
I love the flavours of lime, ginger and crisp prosecco together – this is really refreshing.
Pour 25ml ginger syrup from a jar of stem ginger or 25ml ginger wine/ginger liqueur into a Champagne flute and add the juice of half a ripe lime. Top up with ice-cold prosecco, stir very briefly and garnish with slim, small half-slice of lime.
‘Dance’ because of the small bubbles bustling about in the purple liquid…you could make this with more bitter sloe gin instead, but I prefer juicy damson gin in a warm-weather cocktail.
Simply pour 25ml damson gin into the base of a champagne flute and top up with cold prosecco.
The flavours of a hot toddy in a cool summer cocktail…
Gently warm up a tablespoon of marmalade with a teaspoon of honey and one clove, strain and allow the liquid to cool. Pour it into a tumbler and add dash each of fresh orange juice and whisky liqueur (optional!). Top up with 110ml cold prosecco, stir briefly and serve.
I hope these are fun to make, and enjoy… and add a little simple inspiration to your stay!
© Gayle Palmer at Chichester Self Catering
..Making your stay that little bit more special!