Justin Noel, owner of Closing Time Cocktails, and Mionetto Prosecco brand ambassador, is making a lasting impression with his prosecco cocktails made with juice cubes.
“It’s really the simplest way to add your own personal touch. Get the full recipe here and don’t be afraid to get creative with your choice of fruit, flowers, mint, etc. And when a classic Bellini is all you need, try adding peach puree to some Prosecco, and a dash of vodka. In fact, the original Bellini actually used Prosecco and not champagne!”
– Justin Noel
With the incredible growth of sales in the category, Prosecco (known in Italy as “The Welcome Wine”) is perfect for drinking it straight, as a spritz, or even a cocktail.
With hints of violet and wild strawberry on the nose, Mionetto Sparkling Rosé is the ideal sparkling wine to combine with gin, grapefruit juice, and lavender syrup to create the Lavender Blush cocktail. Give it a mix and hang on a to summer a little bit longer.
Special ice cube trays are free with your purchase of Mionetto Prosecco (at select stores across the United States) and will also ensure that your prosecco stays chilled.
3 oz. Mionetto Sparkling Rosé
1 oz. Gin
2 oz. Fresh grapefruit juice
1/2 oz. Lavender syrup*
Fresh or Dried Lavender Sprig (for Garnish)
Preparation: In highball glass add ice, gin, grapefruit juice, and lavender syrup. Top with Mionetto Sparkling Rosé. With barspoon or straw, stir the contents, garnish with a sprig of fresh or dried lavender.
Bring 1 cup of water to boil. Add one tablespoon fresh lavender buds. Let sit for 10-15 minutes. Strain out buds and then add 1 cup of sugar. Stir until sugar has dissolved.