National Prosecco Day is August 13!
Celebrate this great day with these bubbly and fun cocktails… all featuring prosecco!
As National Prosecco Day (8/13) quickly approaches, here are some bubbly prosecco-based cocktails to mix up.
Whether your preference is bittersweet, slightly sweet, or fruity and fresh bubbly cocktails, there’s something for everyone.
Suggestion: Shop now for prosecco and any other ingredients you need to make up any of these fabulous cocktail recipes!
Elevate your prosecco day celebrations with our favorite cocktails from Aperol, Campari, and
Grand Marnier:
–Aperol Spritz,
–Campari Spritz,
–Grand Mimosa,
— Grand Gala.
Whether your preference is bittersweet, slightly sweet, or fruity and fresh bubbly cocktails, there’s something for everyone.
Campari Spritz
Ingredients:
Whether your pfnce is bittersweet, slightly sweet, or fruity and fresh bubbly cocktails, there’s somethSpritz </strong
- 2 parts Campari
- 3 parts Cinzano Prosecco
- 1 part Soda Water
- Ice
- Orange slice garnish
- Premium touch: Orange peel garnish
Method:
Fill the glass with ice.
Add Prosecco, Campari and soda water.
Garnish with an orange slice.
Glassware: Wine Glass
The ‘3-2-1’ Aperol Spritz
Ingredients:
- Ice cubes
- Aperol
- Cinzano Prosecco
- Soda Water (served from siphon or chilled bottle)
- Slice of orange
Method:
In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts of Aperol.
Add 1 part or a splash of soda water,
Stir gently if needed, and garnish with an orange slice.
The end result should be a uniform, perfect orange color.
Cocktail Tip:
Pair your Aperol Spritz with shareable small bites for the perfect aperitivo hour with friends!
Grand Mimosa
Ingredients:
- 1 oz Grand Marnier Cordon Rouge
- 2 oz Orange Juice
- 2 oz Cinzano Prosecco
- 1 Orange Slice for garnish
Method:
Pour all the ingredients into a wine glass with ice and stir.
Garnish with the head of an orange slice.
(Check out the orange garnish: cut the top of the orange (where the stem would have been) to create the head!
Grand Gala
Ingredients:
- 1 oz Grand Marnier Cordon Rouge
- 0.5 oz Salted Raspberry Puree*
- 0.5 oz Lemon Juice
- 0.25 oz Simple Syrup
- 2 oz Cinzano Prosecco
- 1 Dash of Orange Bitters
- 2 Raspberries
Method:
*Let 1 kg of frozen raspberry puree (Boiron) thaw.
Combine in a blender 3 gr of kosher, 2 oz of vodka, and the raspberry puree.
Shake Grand Marnier, lemon, slated raspberry purée, simple syrup and orange bitter together with ice.
Serve straight up in a coupe glass,
Top with Cinzano Prosecco.
Garnish with 2 raspberries on a stick.
What a wonderful collection of cocktails! These recipes could be used on Thanksgiving or New Year’s Eve! They would be absolutely fabulous!
Stevie Wilson,
LA-Story.com
If you have a question, you can email me at stevie.wilson@LA-Story.com
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