Prosecco, how do we love thee? Let us count the ways...The sparkling Italian wine is the drink we know and love in our brunch-time bellinis and as an every-day choice for a bubbly pick-me-up. Here, five of our favorite prosecco-based recipes that are too good to keep to yourself.
The ultimate holiday party drink.
2 cups Blackberries
1 1/2 Tblsp. Fresh Chopped Rosemary
1/4 cup and 2 Tblsp. sugar
2/3 cup Water
To make the syrup, simply combine blackberries, fresh chopped rosemary, sugar, and water in a small saucepan. Simmer roughly 20 minutes (uncovered), stirring occasionally until blackberry mixture thickens and reduces. Pour blackberry mixture into fine sieve over a glass jar or bowl, no need to press down on solids. After about 5 minutes, transfer syrup to fridge and let chill thoroughly. Once chilled, the syrup can be used as a base for your cocktail. Simply spoon it into your flutes, pour in the prosecco, and garnish with reserved whole blackberries and sprigs of rosemary.
The adults' table version of the party punch.
2 cups Blueberry-Acai Juice
3/4 cup Frozen Lemonade Concentrate (half of 12-oz. can)
Thawed 1⁄2 Vanilla Bean Seeds, scraped
3 Tblsp. Sugar
1 bottle Prosecco
1 Tblsp. Fresh Blueberries (optional)
Combine first four ingredients in a pitcher and stir until well combined. Divide mixture among 8 glasses. Fill the rest of the glass with Prosecco. Garnish with fresh blueberry and lemon slices.
A spicy cocktail that looks sweet.
½ cup Water
½ cup Sugar
2 Star Anise, plus extra for garnish
1 Cinnamon Stick
1 1/2 cup Pear Nectar
1 750 ml. bottle Prosecco, chilled
In a small saucepan over moderate heat, combine ½ cup water, ½ cup sugar, 1 ½ cup pear nectar, star anise, cloves, and a cinnamon stick. Bring to a boil, then reduce the heat to low. Simmer for 10 minutes, until syrup thickens. Remove from heat and let steep for 20 minutes to let flavors infuse.
With a sieve, strain pear mixture into a container, and discard spices. Let cool to room temperature and refrigerate until chilled. Fill each glass with ¼ cup pear syrup, top off with prosecco, and add star anise for garnish.
Like a spiked San Pellegrino.
2 oz. Fresh Blood-Orange or Pink Grapefruit Juice
1/2 oz. Aperol or Campari
1/2 oz. Rosemary Simple Syrup
2 oz. Prosecco
1 Blood-Orange Wheel, for garnish
1 Rosemary Sprig, for garnish (optional)
Fill a cocktail shaker with ice. Add the blood-orange juice, Aperol, and rosemary simple syrup. Shake well and strain into a Champagne coupe or flute. Top with the Prosecco and garnish with the blood-orange wheel and rosemary sprig.
Ice cream + prosecco, need we say any more?
3 Heaping Tblsp. Raspberry Sorbet1 cup Prosecco, chilled4 Fresh Raspberries
Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.