These refreshing prosecco cocktails are perfect for enjoying on warm days (or even chilly ones). Best of all, you can make them with store-cupboard staples.
Lemon Sherbet Fizz
A mouthwatering, lip-smacking, tangy citrus froth. Pop one heaped teaspoon of lemon sorbet into the bottom of a tall flute and dash a few drops of lime cordial over it.
Top up with cold prosecco, stir quickly but gently, garnish with a slim quarter of a lemon slice and serve.
Bloody Buck’s Fizz
A new take on a brunch-time classic, and delicious with scrambled eggs and smoked salmon.
Squeeze and strain the red juice of one ripe blood orange and pour 50ml into a tall flute.Top up with ice-cold prosecco.
Optional garnish: a few tiny redcurrants bobbing about on the surface.
Pour 20ml elderflower cordial and 20ml gin (I like Hendricks for its cucumber and rosewater notes here) into your flute and fill the glass with ice-cold prosecco.
Decorate with a tiny top-sprig of fresh mint.
Canada Flag Fizz
The sweetness of maple syrup and the tang of cranberry combine well here - serve in a flute if you prefer but this is meant to be unconventional…
Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker.
Strain into a tumbler and top up with 100ml cold prosecco. Stir swiftly and serve.
This is a lovely ruby-red hue and has sweet cassis depths.
Shake 20ml freshly squeezed pomegranate juice, 20ml crème de cassis and 20ml plain vodka with ice in a cocktail shaker and strain into a tall slender glass.
Top up with 100ml chilled prosecco.
Combines two of Italy’s most popular drinks: the gorgeous lemon liqueur of the Amalfi coast and the fizz of the Veneto. Bellissimo!
Dash 30ml cold limoncello liqueur into a champagne flute and top up with ice-cold prosecco. Dangle a very thin twist of lemon zest over one edge of the glass, if you like.
Green Ginger Fizz
I love the flavours of lime, ginger and crisp prosecco together - this is really refreshing.
Pour 25ml ginger syrup from a jar of stem ginger or 25ml ginger wine/ginger liqueur into a Champagne flute and add the juice of half a ripe lime.
Top up with ice-cold prosecco, stir very briefly and garnish with slim, small half-slice of lime.
‘Dance’ because of the small bubbles bustling about in the purple liquid…you could make this with more bitter sloe gin instead, but I prefer juicy damson gin in a warm-weather cocktail.
Simply pour 25ml damson gin into the base of a champagne flute and top up with cold prosecco.
The flavours of a hot toddy for a cool winter cocktail…
Gently warm up a tablespoon of marmalade with a teaspoon of honey and one clove, strain and allow the liquid to cool.
Pour it into a tumbler and add dash each of fresh orange juice and whisky liqueur (optional!).
Top up with 110ml cold prosecco, stir briefly and serve.
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