Editor’s note: As we all know, Prosecco is fantastic on its own. But it can also be part of a special cocktail—something a little different, a little festive. Two recipes by Lauren Mote show how it’s done.
#1: Anteros
Named for the Italian God of love and passion. Easy to drink, this cocktail combines some seasonal ingredients and flavours with the crisp and refreshing edge of Ruffino Prosecco.
Ingredients
1 ounce vodka
0.50 ounce Cointreau
0.75 ounce lemon juice
0.75 ounce ginger syrup*
2 dashes Bittered Sling Grapefruit & Hops Bitters
3 ounces Ruffino Prosecco
*Ginger syrup (yield: 500 millilitres)
250 millilitres water
300 grams white sugar
50 millilitres freshly juiced ginger root
Combine the ginger juice and water, and bring to a warm temperature (do not boil).
Remove from the heat and add the sugar; stir until dissolved.
Reserve in dated, clean bottles for up to seven days.
Method
Shake all ingredients with ice, and add three ounces of Prosecco to the tin.
Strain over fresh cubes into a Collins glass.
Garnish with mint and grapefruit peel.
#2: Crescendo
For the bartender in all of us. The Crescendo uses unique spirits from Italy and combines them with Ruffino Prosecco. This is perfect as an aperitif, or a digestif for those who enjoy a bitter edge to their cocktails.
Ingredients
0.75 ounce Sweet Vermouth
0.25 ounce Fernet Branca
0.50 ounce fresh orange juice
0.50 ounce peach syrup*
2 dashes Bittered Sling Lem-Marrakech Bitters
4 ounces Ruffino Prosecco
*Peach syrup (yield: 500 millilitres)
300 millilitres high-quality peach juice
300 grams white sugar
Bring the peach juice to a warm temperature (do not boil).
Remove from the heat and add the sugar; stir until dissolved.
Reserve in dated, clean bottles for up to seven days.
Method
Gently shake all ingredients together with ice.
Add four ounces of Prosecco to the tin, and double strain into a champagne flute
Garnish with a fancy lemon peel.
Serve both cocktails at once, make it a party.
