3 Must Mix Prosecco Cocktails for Summer

By Chilled Magazine

We’re Zonin in on prosecco cocktails this Summer.

 

According to Zonin Wine Ambassador, Matteo Pizziol, adding prosecco to almost every cocktail will make it Royale. For example, add it to your Negroni to get an easier drinking version, the Negroni Royale.

Pizziol explains, “Zonin approached the cocktail world with the classic Bellini and Rossini—fruity cocktails that go well with the fresh flavor of our Prosecco and with our history, as they were created by an Italian in Venice. You can try using Prosecco instead of the soda or sparkling water in classic cocktails, to have a different version of your favorite cocktail (of course a better one). An example of this is the Old Cuban, which is a Mojito with black rum and Prosecco instead of soda and, quite frankly, you need to try it!”

Here are 3 must mix prosecco cocktail recipes to try this summer.

 


 

Strawberry Spritz cocktail

Strawberry Spritz Cocktail

Ingredients:

  • ½ oz. Vodka
  • Zonin Prosecco
  • 2 oz. muddled strawberries
  • ½ oz. orange juice

Preparation: Add the muddled strawberries into a champagne flute, add orange juice and vodka. Tilting the glass, slowly add the Zonin Prosecco. Stir gently, garnish with strawberries.

 


 

French 75

French 75 Cocktail

Ingredients:

  • ½ oz. Gin
  • Zonin Prosecco Cuvée
  • 1 Tbsp Lemon Juice
  • 1 tsp Sugar Syrup
  • Lemon Zest

Preparation: Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with Zonin Prosecco Cuvée. Gently stir and garnish with a slice of peeled nectarine.

 


 

Grilled Peach and Prosecco

Grilled Peach Cocktail

Ingredients:

  • 1 bottle Prosecco Zonin
  • 2 ½ oz. rosemary syrup*
  • 2 grilled peaches**
  • Sprig of rosemary (for garnish)

Preparation: *In a small saucepan over medium heat, combine240 g caster sugar and 240 ml water. Add 2-3 sprigs rosemary, cook for about 7 minutes while stirring occasionally, and remove from heat once sugar has completely dissolved. Strain into airtight container and allow to cool before using. **Heat grill to high. Cut peaches in half and remove stones. Lightly brush cut sides of peaches with oil of choice. Place peaches on baking tray, cut side up, and grill for a couple of minutes. Once grilled, add peaches to food processor and puree until smooth. Strain juice and refrigerate until completely chilled. You should have about 180ml juice. Add rosemary syrup to peach juice, to taste. Add about 120ml of the rosemary-infused juice to a tall glass filled with ice and top with Prosecco. Garnish with sprig of rosemary, to serve.

 

 

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