The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare this newly spritz style cocktail with Grappa, Rosehip cup and of course Prosecco DOC.
A simple yet refined drink that is perfect for an aperitivo or even after dinner!
The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare the classic Mimosa with a double twist of Campari and Prosecco DOC rosé.
A timeless simple classic that is always a crowd pleaser, not only at brunches!
Chefs often enjoy trying new techniques and playing with ingredients, and yes – you could go as far as saying we like to make our life a little bit complicated. But the reality is, we are truly moved by the will of improving ourselves and producing something delicious.
I’ve used my chef’s training to play with hybrid between a classic Spritz and a bloody Mary using Prosecco DOC Rosé. It’s summer and we are right at the peek of tomato season so I couldn’t resist to use fresh tomatoes for this drink, blitz with a classic pairing of basil leaves and chili for the aromatic notes. It was tricky at first to strike a balance between bitterness, acidic and salty notes, but I found that a touch of brown sugar really helped.
The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare this Italian twist on a classic French 75, using Prosecco DOC.
The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare the artichoke spritz using Prosecco DOC.
A twist on a classic spritz using an a very interesting bitter made with artichokes.
You have to try this!
The best cocktail for a fresh touch to the classic Christmas mulled wine.
Mediterranean flavours in a sea cocktail elaborated by Alessandro Geraci e Gaspare Di Carlo.
INGREDIENTS
3 CL ITALICUS LIQUEUR
1,5 CL GRAPEFRUIT JUICE
A PINCH OF SEA SALT
PROSECCO DOC BRUT
Alessandro Geraci e Gaspare Di Carlo prepare for us a fresh and tasty cocktail.
INGREDIENTS
1 CL ORANGE JUICE
1 CL FRESH FENNEL
1,5 CL FORTUNELLA LIQUEUR
PROSECCO DOC EXTRA DRY
Alessandro Geraci and Gaspare Di Carlo share with us a tasty and fresh cocktail.
INGREDIENTS
1,5 CL ITALIAN DRY GIN
1 CL GRAPPA
1 CL RHUBARB LIQUOR
2 CL PEACH PUREE
PROSECCO DOC EXTRA DRY
