Summertime, Prosecco time!
Prosecco, I'm sure you've heard me say, is truly a wine for all
love it any time of year - it's a favourite for Christmas morning
and in the depths of winter, we like nothing more than freshly
some Sicilian blood oranges then mixing with chilled Prosecco to
make a coloured, delightful, slightly tart and sparkling cocktail
definitely banishes the winter blues.
Prosecco, however, really comes into its own in the
summertime. It's such a softly gentle fizz, with its fresh and
exhilarating green apple fruit, ridiculously easy to drink and
enjoy, especially when the sun is shining. Prosecco also makes
the base for some simply stunning cocktails, the most famous of
which is the Bellini.
So, to celebrate the start of summer (well, that
sentence pretty well guarantees the return of the Devon monsoons),
here are some recipes for Prosecco cocktails - delicious when the
sun is shining, but equally good, I assure you, sat under an umbrella
or inside watching the rain lash against the windows. Prosecco:
a wine for all seasons and anything the British climate throws
The Perfect Bellini
Ripe white peaches
Prosecco Bisol Jeio
A little sugar if necessary
A little lemon juice
Peel the ripe white peaches, cut into segments, and
sprinkle with sugar and a little lemon juice. Only purée at the
moment before serving. Purée the peaches, and add to a cocktail
mixing glass filled with ice. Stir to chill well, then add Prosecco
wine. The ratio should be one part peach juice to two or three
parts Prosecco. Stir to mix and chill well, then carefully strain
into either a martini glass or a Champagne flute.
Blood oranges make the best Mimosa in winter months
but in-season sweet summer oranges are also excellent for this
deliciously fresh sparkling wine cocktail.
Oranges (the juiciest, sweetest you can find)
Prosecco Bisol Crede (richer, more complex than Jeio)
Orange peel to garnish
Make as above, but using the freshly squeezed orange
juice instead of the peach juice. Twist a long piece of orange
peel around a skewer to make a ‘corkscrew’ effect to
use as a garnish.
Other Prosecco cocktail variations
Puccini – use fresh tangerines
Bucintoro – use fresh strawberries
(head out to the Boyces Fruit Farm at Shillingford St George
to pick your own, then mix with a little sugar and lemon juice
A Champagne-style cocktail with an Italian twist
1 part sweet Vermouth
2 parts Prosecco Bisol Jeio
Orange peel to garnish
Shake the Campari and sweet Vermouth over ice and
strain into a cocktail glass or Champagne flute. Top up with Prosecco.
Garnish with orange twist.
1 sugar cube
Dash of Angostura bitters
Dash of Vecchia Romagna or other Italian brandy
Prosecco Bisol Crede
Place a sugar cube in the bottom
of a Champagne flûte and
add a dash of Angostura bitters and a dash of Vecchia Romagna brandy.
Allow the sugar to dissolve. Top up with Prosecco Bisol Crede.
Here's to summer, happy times and the enjoyment of
Best to all,
Marc and Kim