3 Different Ways To Drink Bubbly
The first thought that comes to mind at the mention of bubbly is champagne. It would be a shame though if we confined ourselves to that sole definition and the cocktails that are shaped from it because that would mean missing out on the bright and festive Prosecco.
In the 1950s, Giuseppe Cipriani, the owner of Harry’s Bar, invented the cocktail that marked Prosecco’s debut into the world of cocktails. The Bellini was a mix of two parts Prosecco to one part white peach puree. The pink bubbly shot to overnight fame and was often seen in the hands of Ernest Hemingway, Alfred Hitchcock and Orson Welles.
For a while, the future of Prosecco appeared fated to swirl only in a flute of Bellini but then New York began paying closer attention to it and experimented with pairings of aperitivo instead of fruit. And thus, a succession of hits was born in bars across the city.
Prosecco is very much in fashion today and is considered sophisticated enough to be served at soirees or more lavish events. The Bellini has also been deemed a perfectly suitable accompaniment to a weekend brunch, particularly with lighter seafood dishes.
Sweeter and lighter than champagne, Proscesso is delicious on its own but shows its true personality when it meets a palette of colours and a clever hand.
Here are three more ways to quench your thirst for this light, frothy bubbly. Play around with the proportions according to your personal fondness for fizzy sweetness.
Aperol is a bright orange liqueur infused with bitter, sweet oranges and various herbs. The spritz is popular in Italy where it is savoured as an aperitif. Victoria Wallace of Eureka 89 shares this traditional and delightfully straightforward recipe.
3 parts Prosecco
2 parts Aperol
1 part soda water
Put ice into a glass then pour in the Aperol, followed by the Prosecco and top it all up with the soda water.
Another of Victoria’s creations that surprises the palate when the effervescence of the Prosecco fuses with the sweetness of passionfruit.
2 parts Aperol
2 parts Drambuie
1 part passionfruit liqueur
1 part Prosecco
Pop a Maraschino cherry into a glass. Pour in the Aperol then add the Drambuie and passionfruit liqueur. Top up with Prosecco.
Sbagliato is Italian for “bungled” or “mistaken”. In other words, this cocktail is foolproof. Substituting the gin in a traditional Negroni with Prosecco makes this version lighter.
2 parts Campari
2 parts Vermouth Rosso
2 parts Prosecco.
Pour the Campari, Vermouth and Prosecco in a double rocks glass with ice.
Main image credit: Prosecco Club
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