National Prosecco Day is the one day of the year we can totally get on board with.
Celebrate National Prosecco Day (because, why not?) and take a walk on the sparkly side with these delicious prosecco cocktail recipes. Get fruity, get frozen and get tipsy with ideas from Sainsbury’s, Aberdeen’s Kitchen and the Kitchen Sanctuary… or simply just drink prosecco.
Disaronno Shimmer
Give your favourite bubbly drink an amaretto twist with Sainsbury’s Disaronno Shimmer cocktails, it’s as warm and fuzzy as it sounds.
Ingredients
- 1 tbsp Disaronno
- 125ml Conegliano Prosecco, chilled
- 3 blackberries
Method
- Mix the Disaronno and prosecco together and serve in a prosecco glass.
- Garnish with the blackberries.
Raspberry Limoncello Prosecco
Put a fresh spring in your step with Aberdeen’s Kitchen‘s berry, lemon twist to your regular sparkle.
Ingredients
For the Limoncello Prosecco
- 3 cups rose prosecco
- 1 cup limoncello liquor
- 1/4 cup raspberry simple syrup*
- Fresh mint leaves, thin lemon slices, fresh raspberries to garnish
For the Raspberry Simple Syrup
- 1/2 cup white sugar
- 1/2 cup water
- 1 cup fresh raspberries
- 1 tablespoon lemon zest (about 1 small lemon)
- 1/4 teaspoon lemon juice (about 1/2 a small lemon)
Method
- Make the Raspberry Simple Syrup: Combine the sugar, water, lemon zest and lemon juice in a small pot. Bring to a boil and add fresh raspberries. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Makes about 3/4 cup syrup. Store in an airtight container for up to two weeks.
- Combine the Rose Prosecco, Limoncello and raspberry simple syrup in a large pitcher.Pour a little white sugar onto a plate and spread to cover.
- Moisten the rim of your glasses with a lemon wedge and gently dip the rims onto the sugar plate.
- Pour Raspberry Limoncello Prosecco mixture into sugared glasses. Garnish with fresh mint, lemon slices and fresh raspberries. Enjoy chilled!
Frozen Pink Grapefruit Prosecco
These pretty pink cocktails from the Kitchen Sanctuary are the perfect summer party accessory.
Ingredients
- 3 tbsp white granulated sugar
- Juice of 1 large ruby grapefruit or approx 240ml/1 cup of store-bought juice
- 60 ml (1/4 cup) vodka
- 2 cups of ice
- 360 ml (1 1/2 cups) red or pink prosecco
- Candied grapefruit slices to decorate. To make these, sprinkle small slices of grapefruit with light brown sugar, then grill/broil or dry fry on a high heat for 1-2 minutes, turning once until lightly caramelised. Leave to cool for a few minutes before making a small slit in the grapefruit slice and placing on the rim of the glass.
Method
- Pour the sugar on a flat plate. Dip the rim of the glasses in grapefruit juice, then dip in the sugar to give each glass a sugar-rim.
- Pour the remaining grapefruit juice, vodka and ice into a blender. Blend until the mixture turns to slush. You may need to scrape down the sides a couple of times.
- Spoon the slush mixture into the four glasses and top with the pink prosecco.
- Decorate the glasses with a slice of candied grapefruit and serve immediately.
Lemon Fizz
Spruce up your sparkling wine with some limoncello like this recipe from Sainsbury’s.
Ingredients
- 1½ tbsp limoncello
- 125ml Crémant de Loire, chilled
- 1 lemon, zested into strips
Method
- Pour the limoncello and Crémant de Loire into a champagne flute.
- Garnish with a strip of the lemon zest.
Let us know what your favourite prosecco tipple is and if you’ve tried any of these, which is your favourite?
Feature image: Rene Asmussen from Pexels
