Sweet, sweet summertime! And you know what that means, ladies and gents! Cocktails! From lazy day coconut umbrella drinks to yummy and bubbly cocktails, there are hundreds of ways to celebrate summer with a drink in your hand. But for us, there’s really only one thing we love sipping on, prosecco! This fruity, sparkly, effervescent drink is just what the hazy days of summer call for and you’re in luck because today we’ve put together our top 5 prosecco cocktails just in time for pool weather.
First things first though, let’s talk prosecco! What is it and why should you forgo the rosé in favor of this drink? Prosecco finds its roots in Italian. Made from the Glera, this Italian white wine is similar to its French cousin Champagne. It has a tart, light taste with a very satisfying effervescence, which makes it great for pairing because of its uncomplicated flavor. And because of the method of production, prosecco is very friendly on your wallet. Now, let’s get to it! We’ve chosen carefully and with much debate, here are our top five best prosecco cocktail recipes.
Raspberry Limoncello Prosecco
3 cups prosecco, chilled
1 cup limoncello liqueur, chilled
1 cup frozen raspberries
6 sprigs fresh mint
In a large pitcher, whisk together prosecco and limoncello.
Serve over raspberries, garnished with mint, if desired.
1 pound frozen rhubarb, thawed
3/4 cup sugar
1/2 cup chopped fresh basil, packed
6 ounces red wine vinegar
2 ounces prosecco
1 ounce rhubarb shrub
1/4 ounce fresh lemon juice
1 1/2 ounces gin
Place rhubarb, sugar and basil in a large bowl and stir to combine. Cover tightly and refrigerate for 24 hours.
Stir in vinegar, cover again and refrigerate for another three hours. Pour mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Discard rhubarb and basil and refrigerate shrub if not using immediately.
To make the cocktail:
Place gine, shrub and lemon juice in a cocktail shaker filled with ice and shake vigorously. Pour into coupe glass and top with prosecco.
Blackberry and Rosemary Spritz
2 cups Blackberries
1 1/2 Tblsp. Fresh Chopped Rosemary
1/4 cup and 2 Tblsp. sugar
2/3 cup Water
To make the syrup, simply combine blackberries, fresh chopped rosemary, sugar, and water in a small saucepan. Simmer roughly 20 minutes (uncovered), stirring occasionally until blackberry mixture thickens and reduces. Pour blackberry mixture into fine sieve over a glass jar or bowl, no need to press down on solids. After about 5 minutes, transfer syrup to fridge and let chill thoroughly. Once chilled, the syrup can be used as a base for your cocktail. Simply spoon it into your flutes, pour in the prosecco, and garnish with reserved whole blackberries and sprigs of rosemary.
Blood Orange and Rosemary Fizz
2 oz. Fresh Blood-Orange or Pink Grapefruit Juice
1/2 oz. Aperol or Campari
1/2 oz. Rosemary Simple Syrup
2 oz. Prosecco
1 Blood-Orange Wheel, for garnish
1 Rosemary Sprig, for garnish (optional)
Fill a cocktail shaker with ice. Add the blood-orange juice, Aperol, and rosemary simple syrup. Shake well and strain into a coupe or flute. Top with the Prosecco and garnish with the blood-orange wheel and rosemary sprig.
Cinnamon Pear Prosecco Punch
3 tablespoons loose cinnamon-orange tea
One 750 milliliter bottle sweet vermouth
8 white sugar cubes
2 ounces club soda
4 ounces gin (they use Plymouth)
2 ounces tea-infused sweet vermouth
4 ounces grapefruit juice
2 ounces lemon juice
3 ounces dry prosecco
Grapefruit wheels, for garnish Stir the bottle of vermouth and tea together, and let stand at room temperature for about an hour and a half, stirring occasionally. Strain through cheesecloth-lined sieve. In a pitcher or medium container, muddle the sugar cubes with the club soda until the sugar is broken up. Add everything else, save for the prosecco, and fill the container with ice. Stir until cold, then strain into a punch bowl over a large block of ice. (Alternatively, serve in individual glasses over ice.) Top with prosecco, and garnish with a grapefruit wheels.