August 13th is National Prosecco Day and we can hardly wait to dive into these bubbly sensations.
Prosecco is near perfection on its own, but when we really want to make the evening sparkle, these four fizzy cocktails are what’s on our menu.
Below are a few of our favorite Grand Marnier and Aperol cocktails that make every occasion, a grand occasion.
The ‘3-2-1’ Aperol Spritz
Ingredients
- Ice cubes
- Aperol
- Cinzano Prosecco
- Soda Water (served from siphon or chilled bottle)
- Slice of orange
Method
- In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts Aperol.
- Add 1 part or a splash of soda water, stir gently if needed and garnish with an orange slice.
Grand Marnier
Ingredients
- 1 ounce Grand Marnier Cordon Rouge
- 2 ounces Orange Juice
- 2 ounces Cinzano Prosecco
- 1 Orange Slice for garnish
Method
- Pour all the ingredients into a wine glass with ice and stir.
- Garnish with head of an orange slice.
Grand Gala
Ingredients
- 1 ounce Grand Marnier Cordon Rouge
- 0.5 ounce Salted Raspberry Puree*
- 0.5 ounce Lemon Juice
- 0.25 ounce Simple Syrup
- 2 ounces Cinzano Prosecco
- 1 Dash of Orange Bitters
- 2 Raspberries
Method
- *Let 1 kg of frozen raspberry puree (Boiron) thaw. Combine in a blender 3 gr of kosher, 2 oz of vodka and the raspberry puree.
- Shake Grand Marnier, lemon, slated raspberry purée, simple syrup and orange bitter together with ice. Serve straight up in a coupe glass, top with Cinzano Prosecco. Garnish with 2 raspberries on a stick
Campari Spritz
Ingredients
- 2 parts Campari
- 3 parts Cinzano Prosecco
- 1 part Soda Water
- Ice
- Orange slice garnish
- Premium touch: Orange peel garnish
Method
- Fill the glass with ice.
- Add Prosecco, Campari and soda water.
- Garnish with an orange slice.
