The 13th of August is National Prosecco Day so raise a glass (or two) of the bubbly stuff and read on to see what cocktails you can find it in!
Prosecco’s popularity in the UK has surged in recent years, owing largely to its simultaneous affordability and ‘luxury’ look and taste. Delightfully light and fruity, prosecco benefits from secondary fermentation in tanks rather than bottle fermentation. This means that the wine isn’t in as such close contact with the yeast as champagne, so the fruity flavours of the Glera grape come to the front.
The orange Aperol Spritz is a summer staple. Fizzy, refreshing and delicious, I love the hint of bitterness of this drink compared to many other cocktails. Aperol is an aperitif made from a mix of bitter and sweet oranges, herbs and roots. Mix with prosecco and a splash of soda for this classic cocktail.
The classic Italian cocktail is made with equal parts gin, red vermouth and Campari, garnished with orange peel. Here’s an incorrect Negroni, where the gin is switched for Prosecco. It's bitter, fruity, and bubbly and makes the perfect aperitivo served with nibbles.
Another cocktail, because who doesn’t love cocktails? I love everything about them, from the specialised equipment to the rituals of stirring, shaking, pouring and garnishing. This Hugo Cocktail is made of prosecco, elderflower syrup and sparkling water. Only three ingredients for a light, fruity cocktail, perfect for a pre-dinner drink.
Here’s something a little more unusual. Aperol might be better known, but here’s a different base for a prosecco cocktail. Select Aperitivo was created in Venice by the Pilla Brothers in 1920. It’s spicier and more aromatic than Aperol, with an intense red colour.
If you can make beer batter, why not prosecco pancakes? I love this idea—a luxurious breakfast with prosecco and orange juice screwdrivers served with prosecco pancakes! This homemade pancake batter has prosecco added to give them extra taste and glamour—a great celebration breakfast! Perfect thick fluffy pancakes.
A lillet spritz is a wonderfully easy and refreshing cocktail that's perfect for summer. It's light, fruity and with just enough bubbles. Lillet is made in Bordeaux and is a fortified wine that comes in white, red and rosé versions. Each has their own character and flavours; Lillet blanc has elements of candied orange, pine and honey.
Bellinis are the classic prosecco cocktail, invented in Hemingway’s favourite Harry’s Bar in Venice. It’s traditionally a mixture of pureed white peach, some peach skin for the pink colour, and prosecco. The ratios are one third peach, and two thirds sparkling wine. For a quicker and easier result, use peach nectar. Here’s a great-looking variation, the lemon raspberry Bellini. It’s made with raspberries and limoncello. Perfect for a summery, sunny brunch.
Mimosas and Bucks Fizzes are the same idea: a mixture of sparkling wine and orange juice. Here’s a great twist on the classic, made with bourbon, orange liqueur, water, orange and chocolate bitters.
The template for a spritz is 3:2:1—prosecco / spirit / soda, served on the rocks in an oversized wine glass and is perfect for a light afternoon tipple. It’s meant to be a pre-dinner drink to stimulate your appetite. Limoncello is main flavour here; its bright, sweet flavour makes it sweeter than the usual spirit in a spritz, so I added a little lemon juice for fresh, bright lemon flavours to balance the cocktail.
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Helen Best-Shaw, is a freelance food & travel writer, recipe developer & photographer. She has been blogging at Fuss Free Flavours for over ten years
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