5 Prosecco party cocktails (recipe)

Prosecco

Prosecco is perhaps the most famous Italian wine outside Italy today, with the possible exception of Chianti. It seems that people can’t get enough of it. Before the 1990s, it was relatively unknown but, in the last five years, sales have outstripped those of Champagne, making it the world’s most popular sparkling wine.

Roman origins

Prosecco has a long history with its roots in the ancient Roman wine called pucinum. In the 16th Century the name was changed to prosecco the modern name of the town where pucinum was produced.  The first recorded use of this is in 1593 when an English traveller to Italy, Fynes Moryson, wrote about it. The town, in the Friuli-Venezia-Giulia region, still exists.

Area of production

Today, prosecco is made over a wider area most of it being produced in the Veneto region in the areas of Conegliano and Valdobbiadene near Treviso. In 2009, mostly due to the name being used abroad to denote similar sparkling wines—most notably in Brazil, Croatia, and Australia—the name prosecco became protected by DOC and DOCG areas.

Still or sparkling?

Prosecco doesn’t have to be sparkling and indeed there are three versions: still (fermo), lightly sparking (frizzante), and full-on sparkling (spumante). It’s the spumante version which is most popular and known abroad.

How to drink it

In the Veneto and Friuli-Venezia-Giulia regions, prosecco is drunk with food. Oustide Italy it’s usually drunk as an aperitif or as a celebration wine (like its French counterpart). However, it also can be used to make some excellent cocktails which can liven up any Christmas party. Here are five of my favourites.

Amaro Spritz

A spritz isn’t just for Aperol. Following the basic proportions you can make a thousand different spritzes just by mixing it up. This one uses Vecchio Amaro del Capo, a bitter liqueur usually drunk neat after dinner as a digestive. By using it in a spritz you achieve a more sophisticated flavour and a less lurid colour. Other amari are available.

3 parts prosecco
2 parts Vecchio Amaro del Capo (or similar)
1 part soda water

Glass: Red-wine glass

Serve: Over ice / garnish with a green olive

Variations: for the classic spritz replace the amaro with Aperol. Alternatively use Campari, or Cynar.

Hugo Spritz

This is a refreshing summer cocktail that also makes a festive holiday drink. Elderflower cordial is available all year round and you can even make your own in the summer when the flowers are in bloom and keep it. Bottles of home-made cordial make excellent winter gifts.

2 parts prosecco
2 parts soda water
1 part elderflower syrup/cordial

Glass: Red-wine glass

Serve: Over ice / with fresh mint when in season

Variations: for a naughty version add a dash of gin or vodka.

 

Negroni Sbagliato

Sbagliato means ‘wrong’ or ‘mistaken’.  Legend has it that this cocktail was created by a distracted Milanese cocktail barman in 1972 who reached for a bottle of spumante instead of gin when preparing a Negroni. The result was so happy that it stuck. This will bring a large dose of sophistication to your party.

1 part prosecco
1 part Campari
1 part red vermouth

Glass: old-fashioned glass / lo-ball

Serve: Over ice / garnish with orange peel

Variation: for the classic Negroni replace the Prosecco with gin.

Limone Frizzante

Limoncello is very easy home-made liqueur which is made in the winter when fresh lemons are available from Sicily. It’s very strong and usually drunk as a digestive. This is a nice way to turn it into a long drink or aperitif.

1 part prosecco
1 part limoncello

Glass: Champagne flute

Variations: use arancino (made with oranges) instead of limoncello or use both for a San Clemente.

Bellini

This cocktail should really be with puréed fresh white peaches which are obviously out of season in winter. (If you are in Australia or New Zealand then they will be in season now!) It was famously created by Giuseppe Cipriani, the founder of Harry’s Bar in Venice where it is still served as their signature cocktail.

1 part prosecco
1 part peach nectar

Glass: Champagne flute

Variation: use strawberry juice / puree instead of peach to make a Rossini.

 

What is your favourite prosecco cocktail or your favourite party drink? I’d love to hear about it in the comments.