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Cocktails

Prosecco DOC is the king of taste!
Try it in our new combinations and let yourself go with original cocktails that will never fail to delight.

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Godfather sbagliato

A creation of the Japanese bartender Hiroaki Nagashima, the Godfather sbagliato is a new version of the classical cocktail prepared with whiskey e Amaretto liqueur.

  • Time
    4 minutes

  • Difficulty

Ingredients

3 CL AMARETTO LIQUEUR

6 CL PROSECCO DOC

Directions

Prepare directly in the glass with ice. Garnish with a grapefruit peel.

 

UVA D'ORO

A new creation by the innovativeJapanese bartender Hiroaki Nagashima.

  • Time
    6 minutes

  • Difficulty

Ingredients

3 CL FRESH TOMATO JUICE

3 CL PEACH PUREE

(OR: 2 TEASPOON OF PEACH JAM)

6 CL PROSECCO DOC

Directions

Mix well all the ingredients and pour them in a wine glass with crashed ice.

Garnish with fresh basil and rosemary on top.

Bacon Prosecco

An experimental composition with a structured flavour, a cocktail for sophisticated palates.

  • Time
    7 minutes

  • Difficulty

Ingredients

10 CL PROSECCO DOC

A FEW DROPS OF SMOKE ESSENCE

CRISPY BACON TO TOP THE COCKTAI

Directions

Pour a serving of chilled Prosecco DOC into a flute. Then pour in the smoke essence and mix gently with a barspoon. Top the drink by placing the bacon on the rim of the glass.

Pam Spritz

An original recipe from young mixologist Riccardo Semeria, who travelled the world before joining the Molino Stucky Hilton in Venice.

  • Time
    5 minutes

  • Difficulty

Ingredients

3 APEROL

4.5 WHITE TEQUILA

6 CL PROSECCO DOC

3 CL GRAPEFRUIT SODA

Directions

Pour straight into a wine glass with ice and garnish with a slice of pink grapefruit.

MI TO VE (or Negroni Sbagliato)

Rumour has it that the MI TO VE (or Negroni Sbagliato) was created in the 60s, in the famous Bar Basso in Milan, by bartender Mirko Stocchetto.

Whatever its true origins are, its popularity has spread throughout the Triveneto area over the years, always with the distinctive use of Prosecco instead of gin, setting it apart from the bitter Florentine Negroni.

  • Time
    7 minutes

  • Difficulty

Ingredients

4 CL VERMOUTH ROSSO

4 CL PROSECCO DOC

3 CL CAMPARI JELLY

Directions

Pour the Prosecco Doc and the Vermouth into an old fashioned glass with some ice, garnish with a slice of orange and some lemon peel (optional 2/3 drops of Angostura bitters)

For the Campari jelly: prepare the jelly separately at least 2/3 hours before serving, combine 400ml of Campari with 100ml of sugar syrup and gelatine leaves to make about 15/16 servings.

Cosmopolitan

The Cosmopolitan made its debut in 1927 when it was served by Scottish barman Harry MacElhone. However, the recipe was very different from the one we know today, with the modern Cosmopolitan coming along in the 60s.

  • Time
    7 minutes

  • Difficulty

Ingredients

2 CL LEMON VODKA

1,5 CL COINTREAU

1.5 CL LIME JUICE

3.5 CL CRANBERRY JUICE

3,5 CL PROSECCO DOC

Directions

Pour the lime juice, cranberry juice, vodka and cointreau into a boston shaker with plenty of ice and shake vigorously. Pour the mixture into a cocktail glass and finally top with Prosecco Doc, taking care to mix it all together very gently.

Bellini

The story goes that the Bellini was invented in 1948 by Giuseppe Cipriani, the bartender at Harry’s Bar in Venice.
The original recipe for the cocktail uses pureed peaches from Verona.

  • Time
    5 minutes

  • Difficulty

Ingredients

10 CL PROSECCO DOC

5 CL PEACH PUREE

Directions

Prepare in a mixing glass or straight into the glass, stirring gently.
The peach can be replaced by any other seasonal fruit.

Germain Spritz

The spritz was born in the nineteenth century, but the Germain Spritz came about later, revolutionizing the traditional Spritz. It has recently become very popular.

  • Time
    5 minutes

  • Difficulty

Ingredients

4 CL PROSECCO DOC

3 CL SELECT

5 CL WHEAT BEER

1 SLICE ORANGE

Directions

Pour the Prosecco DOC, wheat beer and Select straight into a flared white wine glass with plenty of ice.
Stir gently with a barspoon and serve with a slice of orange.

Violet

You could call this a new cocktail.
Its success may be due to its exquisite floral touch, which makes it absolutely unique. 

  • Time
    7 minutes

  • Difficulty

Ingredients

10 CL PROSECCO DOC

1 TEASPOON OF BITTER TRUTH VIOLET CREAM

Directions

Pour a serving of chilled prosecco DOC into a flute.
Then pour in the violet cream and mix gently with a barspoon.
Finally, garnish with violets for a finishing touch.

Hugo

The Hugo was born in Alto Adige and spread quickly throughout the Triveneto area. It was invented in 2005 by barman Roland Gruber, as an alternative to the Spritz. The name was chosen by its inventor, who initially chose Otto, but it didn't seem right so he changed it to Hugo.

  • Time
    5 minutes

  • Difficulty

Ingredients

6 CL PROSECCO DOC

2 CL ELDERBERRY SYRUP

6 CL SODA

MINT LEAVES

Directions

Pour the Prosecco DOC, elderberry syrup and soda straight into a flared white wine glass with plenty of ice. 
Top with the mint leaves and stir gently with a barspoon.
Serve with a slice of lime.

ST. GERMAIN SPRITZ

There are many versions of the Spritz, each with a different flavour. The St. Germain Spritz is now one of the most popular versions and there are several different types. 

  • Time
    5 minutes

  • Difficulty

Ingredients

5 CL PROSECCO DOC

2.5 CL ST. GERMAIN LIQUEUR

5 CL SODA

2-3 DROPS OF ORIGINAL TRUTH

Directions

Pour the Prosecco DOC, St. Germain and soda straight into a flared white wine glass with plenty of ice.
Finish with the bitters and stir gently with a barspoon and serve with a slice of orange.

Rossini

This cocktail is a variation of the Tintoretto, Mimosa and Bellini. It pays tribute to the famous composer Gioacchino Rossini

  • Time
    3 minutes

  • Difficulty

Ingredients

10 CL PROSECCO DOC

5 CL PUREE OF FRESH STRAWBERRIES

Directions

Pour the Prosecco Doc and then the fresh strawberry puree into a mixing glass with plenty of ice.
Mix everything together very gently with a barspoon and serve in a glass flute.
Garnish with a strawberry.