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
A fresh and tasty drink in a delicate and refined version elaborated by Danilo Cortelli, Head Chef of the Italian Embassy in London.
INGREDIENTS
7,5 CL PROSECCO DOC
2,5 CL CRÈME DE PÊCHE
FRESH NECTARINE
BASIL TO GARNISH
ICE CUBES
There are few other drinks that scream ‘summer party’ as well as a Sangria: let’s drink it all year long with this special winter recipe by Chef Danilo Cortellini.
INGREDIENTS
7,5 CL PROSECCO DOC
2,5 CL COINTREAU (OR ORANGE LIQUOR)
3 CL SQEEZED GRAPEFRUIT JUICE
20 GR BROWN SUGAR
SLICED ORANGE AND GRAPEFRUITE
LEMON AND BERGAMOT ZESTS
FRESH SAGE TO GARNISH
ICE CUBES
Aperitif season is never over! This is the thought of Danilo Cortellini, Head Chef of the Italian Embassy in London, who awards us with an original spritz made with pomegranate, the Italian Prosecco DOC and the British Pimm’s.
INGREDIENTS
7,5 CL PROSECCO DOC
2,5 CL PIMM’S
1 CL FRESH POMEGRANATE JUICE
A SPLASH OF SODA
POMEGRANATE SEEDS
ICE CUBES
A fresh cocktail created by the Italian bartenders in London Alessandro Geraci and Gaspare Di Carlo
INGREDIENTS
3 CL MUYU CHINOTTO NERO
1 CL MARTINI AMBRATO
PROSECCO DOC EXTRA DRY
FRESH MINT
Danilo Cortellini, head chef of the Italian Embassy in London, prepares for us a fresh and tasty cocktail, ideal to start the evening.
INGREDIENTS
7,5 CL PROSECCO DOC
2,5 CL CHERRY LIQUEUR
A SPLASH OF SODA
2 SLICES OF FRESH GINGER
FRESH CHERRIES TO GARNISH
MINT TO GARNISH
ICE
Bartender Hiroaki Nagashima suggests this cocktail thanks to its versatility: just try to change the quantity of the ingredients and the Prosecco Old Fashioned will be perfect both as an aperitif and as an after-dinner.
INGREDIENTS
2 CL CAMPARI
1,5 CL ESPRESSO
1,5 CL FRAMBOISE SYRUP
1,5 CL GRAPPA
4,5 CL PROSECCO DOC
Coffee bitterness and raspberry sweetness in a balanced cocktail by japanese bartender Hiroaki Nagashima.
INGREDIENTS
1 ESPRESSO COFFEE CUP
2 CL RASPBERRY LIQUOR
9 CL PROSECCO DOC
