Try out our selection of delighful recipes

wines_1 wines_1

Try out our selection of delighful recipes

wines_1 wines_1

Try out our selection of delighful recipes

wines_1 wines_1

Try out our selection of delighful recipes

wines_1 wines_1

Cocktails with Prosecco

  • Prosecco & elderflower cocktail

    Ingredients

    • 8 edible flowers (such as violets or rose petals)
    • 200ml cold jasmine tea
    • 1 tsp orange blossom honey
    • 25ml elderflower cordial
    • juice 1 grapefruit
    • 75ml vodka
    • 300ml Prosecco
    • extra ice cubes

    Method

    • Before the Contest, freeze the 8 edible flowers in 8 ice cubes, if you like.
    • Pour the jasmine tea into a cocktail shaker with the orange blossom honey, elderflower cordial, grapefruit juice and vodka. Add a handful of (normal) ice cubes and shake well.
    • train into 4 tall glasses. Divide theProsecco between the glasses, then add extra ice and the flowery ice cubes (if using).

    Recipe from Good Food magazine, April 2015
  • Hibiscus & Prosecco cocktail

    Ingredients

    • 100ml vodka
    • 25ml ginger cordial
    • juice 1 orange
    • juice 1 lemon
    • a handful of ice
    • hibiscus flowers, from a jar (keep the syrup to add at the end)
    • 300ml Prosecco

    Method

    • Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
    • Line up 4 Champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the Prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.

    Recipe from Good Food magazine, April 2015
  • Raspberry Martini fizz

    Ingredients

    • 350ml Martini Rosso
    • 150ml gin
    • 4 tsp icing sugar
    • 24 frozen raspberries
    • 2 bottles chilled Prosecco or other sparkling wine

    Method

    • Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill yourChampagne glasses, too.
    • When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving.

    Recipe from Good Food magazine, January 2012
  • Bellini

    Ingredients

    • 500ml peach purée or peach nectar
    • 1 bottle Prosecco

    Method

    • Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.

    Recipe from bbcgoodfood.com, November 2013