This cocktail is a variation of the Tintoretto, Mimosa and Bellini. It pays tribute to the famous composer Gioacchino Rossini
INGREDIENTS
10 CL PROSECCO DOC
5 CL PUREE OF FRESH STRAWBERRIES
What’s better than mixing the Spritz and Pina Colada? Our Chef Danilo Cortellini has no doubts, this is the cocktail of the summer!
To make this cocktail, he makes his own cream of coconut (sweetened coconut cream) but you can definitely buy that pre-made in stores.
INGREDIENTS
200 GR OF FRESH PINEAPPLE
50 ML OF SWEETENED COCONUT CREAM
50 ML OF WHITE RHUM
5 ICE CUBES
15 ML OF LIME JUICE
60 ML OF PROSECCO DOC EXTRA DRY
PINEAPPLE WEDGE TO GARNISH
OPTIONAL: COCKTAIL UMBRELLA!
A smooth and refreshing style of aperitif cocktail, with a spicy nose and subtle notes coming from the gin, then on the palate a smooth and velvety taste coming from the rhubarb.
INGREDIENTS
5 CL PROSECCO DOC BRUT
2,5 CL RHUBARB AND CUSTARD SHERBET
2,5 CL GIN
1 CL ORANGE LIQUOR
A SPLASH OF LEMON JUICE
RHUBARB AND ORANGE WEDGE TO GARNISH
ICE CUBES
Elegant on the nose due to flower and juniper notes, this spritzer has a dry and long length of lemon and grapefruit.
INGREDIENTS
5 CL PROSECCO DOC EXTRA DRY
5 CL SHERRY TIO PEPE FINO
1 CL GIN
1 CL ELDERFLOWER CORDIAL
MINT LEAVES
LEMON ZEST
ICE
From the Vesper, James Bond’s favourite cocktail, to the “Between Vesper and Prosecco”, a delicious twist by Agostino Schiavo.
INGREDIENTS
5 CL PROSECCO DOC BRUT
2,5 CL VODKA
1,5 CL CRÈME DE POIRE WILLIAM
1,5 CL LEMON JUICE
1 DASH OF ANGOSTURA BITTERS
DRIED PEAR SLICE
ICE CUBES
The perfect drink to celebrate Valentine’s day in full swing. Fruity on the nose, this spritzer can be enjoyed both as an aperitif or as a long drink to enjoy with your meal.
INGREDIENTI
75 ml Prosecco DOC Rosé Brut
25 ml vodka
20 ml lime juice
15 ml rose/elderflower cordial
1 tsp of brown sugar
4 strawberries
Rose petals to garnish
Ice cubes
A drink thought up with a mellow and easy-going Sunday mood in mind!
When preparing this drink think of it as a mix between a margarita and a mimosa, therefore, reduce the Tequila and increase the orange juice if you would like a milder drink.
INGREDIENTS
75 ML OF PROSECCO DOC BRUT
25 ML OF TEQUILA
20 ML OF ORANGE JUICE
15 ML OF LIME JUICE
1 TSP OF BROWN SUGAR
SALT TO GARNISH THE RIM OF THE GLASSES
LIME WEDGE AND ORANGE ZEST TO GARNISH
ICE CUBES
Any recipe including coconut and pineapple is definitely a passionate summer affair: Agostino Schiavo has chosen to give an Italian touch to this great classic for the BBQ season.
INGREDIENTS
75 ML OF PROSECCO DOC BRUT (OR EXTRA DRY)
25 ML OF RUM (OR 50 FOR DOUBLE)
20 ML OF COCONUT WATER
20 ML OF PINEAPPLE JUICE
1 PINEAPPLE SLICE
2 LEMON SLICES
2 LIME SLICES
MINT LEAVES
ICE CUBES
Using the newly released Prosecco DOC Rosé, and the ever so trendy rhubarb and ginger gin, barman Agostino Schiavo has created the quintessential festive aperitivo.
Fruity on the nose, this spritzer can be enjoyed both as an aperitif or as a long drink.
INGREDIENTS
75 ML PROSECCO DOC ROSÉ BRUT
25 ML OF RHUBARB & GINGER GIN
10 ML OF POMEGRANATE JUICE
10 ML OF LEMON JUICE
1 TSP OF BROWN SUGAR
MINT AND RED CURRANT PETALS TO GARNISH
ICE CUBES
