Two easy-to-make prosecco cocktails that will lift you out of the winter doldrums.
The Cheerful Red Negroni Sbagliato
Sbagliato means bungled or mistaken in Italian, according to Michael Dietsch of Serious Eats who gives us the first of two Prosecco cocktail recipes shown here. Dietsch says if you really “screw up” or bungle this cocktail, don’t fret; you’ll end up with something delicious. The Sbagliato version Dietsch refers to doesn’t use the gin typical of a Sbagliato; instead, use Prosecco.
1-1/2 oz sweet vermouth
1-1/2 oz Campari
1-1/2 oz Prosecco – (we prefer, of course, Riondo Prosecco)
Served up: Add vermouth and Campari to a mixing glass filled with ice. Stir to combine and chill. Strain into Champagne flute. Top with prosecco and stir again.
Served on the rocks: Fill an old-fashioned glass with ice. Add vermouth and Campari and stir. Top with Prosecco and stir again. Garnish with an orange slice.
From Jamie Oliver’s Drinks Tube comes the Pimped-Up Prosecco.
Prosecco, well chilled
juice of 1 clementine
juice of ½-1 lime
a good squeeze of pomegranate juice
flesh of ½ passion fruit
juice of ¼ grapefruit
a good splash of elderflower or blackcurrant cordial
HOW TO MIX
Pop a mixture of champagne flutes and saucers into the freezer for about an hour before you need them.
When you’re ready to serve, start squeezing the fruit juice into the chilled glasses, and add cordial to some of the others, then top up with Prosecco and serve! Play around with different combinations, add bits of fruit to the glasses, whatever you like…