Make A Prosecco Cocktail This Summer

It’s Summer and that means three things: warm weather, vacation days, and cool cocktails. And what can enhance all of these seasonal elements? A little Prosecco.

This particular bubbly drink is a perfect Summer mixer because its more affordable, more neutral, and more buoyant than its Champagne or Cava counterparts. It’s well suited for drinking by itself or tossing together with something. The affordable element makes the Italian sparkler easier to upgrade too: you can get quite a nice bottle around the ten dollar range, without having to look too far either. Prosecco is a more everyman “fancy” drink that puts on no airs about itself. It’s no wonder it’s the most subdued drink in the bunch.

To get into the spirit of boozin’ with some ‘secco, I took some time over the weekend to concoct a few cocktails since it’s been getting prematurely hot as balls in Los Angeles: you need a little sparkling wine to take the edge off these hot and lazy weekends. So! I grabbed a bottle of Mionetto and got to tinkering around the kitchen and came up with a handful of cocktails to try.

In the interest of oddity, I went with Mionetto’s Brut Rosé since it has a more complex flavor that stands out and up to any mixing. (But do note that their Treviso Brut and Organic Prosecco are just as lovely and affordable, if not a little more subdued.) Some might want their added bubbly booze bonus in a cocktail to fade away but I like for it to let itself be known—and this Prosecco rosé does that: it has a gentle aromatic quality to it, a hint of a minerality undercutting the subtle apple-berry nature of it. It’s unique yet accessible: I like that. But, if you want to be more pure and simple, know that these cocktails can be made with non-rosé Prosecco. They’re all just as gently peppy (within the Mionetto family or not, etc.).

Thus, enjoy three Prosecco cocktails. Make them this weekend, if the spirit moves you. And, if the spirit moves you further, make up your own Prosecco cocktail this weekend and enter it into this Prosecco cocktail contest. You have until August!

Fruit Snack
I like my Summer time snack drinks to pack a bit of a punch while offering a cooling quality in the warm weather. This drink does that: it extracts the fruiter elements of the Prosecco by combining it with literal fruits, both in boozy and physical form. The result is something that reminds me of a lunchtime gummy snack that you’d get in elementary school. In essence, it’s a less severe Mint Julep tilted toward the fruity (which is a good metaphor for myself, tbh). Here’s how you make it.

• Shot of Apple Brandy (a la E&J)
• Two or three sliced strawberries
• Two sprigs of mint leaves
• Crushed ice, if available
• A pour of Prosecco, preferably rosé
Muddle the strawberries and mint with the brandy and shake. Pour over crushed ice and top with Prosecco. If you need to cut the drink, splash in some citrus fruit sparkling water. If you don’t like the fruit bits, strain the drink when pouring or use a straw.

If you do use the rosé Prosecco, you want to dive head first into the aromatic notes, extracting those somewhat basil-y, arugula-ish flavors that initially prick the tongue. To do this, grab some Green Chartreuse, a drink that is quite literally composed of 130 plants and known for its green-yellow tint. The drink is quite unique, a bit like green herbs dusted with powdered sugar: it’s a weirdo drink to try if you’ve never had it before. This drink is for the more adventurous as some (Well, Bobby.) may not enjoy how strange it is. Moreover, Chartreuse is expensive: think of this as an investment drink or skip to the next one for something more comfortable but similarly strange. A word of warning though: because Chartreuse can overpower if used incorrectly, be very delicate and splash it lightly. Do not over pour.

• Juice of half a lime along with lime peel and flesh
• A basil leaf
• The tiniest splash of Green Chartreuse
• A glass of aromatic rosé Prosecco
Muddle the basil leaf with lime juice and fruit in a shaker. Add ice and pour in Prosecco. Stir. Pour (strained) drink into a coupe, up. Splash the tiniest splash of Chartreuse to the center of the drink and garnish with a basil leaf, if you’re feeling fancy.

Weird Summer (AKA Bitter Bitch)
This drink is so delightfully strange. I wanted to make something that looked and tasted magical, dumb, yet intoxicating—and this drink was it. It was accomplished by grabbing the stranger elements in my liquor cabinet—Campari and Blue Curaçao—and combining them together to see what happened since they’re polar opposites on the drink spectrum, one an orange biter and the latter an antithetical orange sweet. The results with Prosecco are quite interesting, particularly when it’s Prosecco rosé. It’s a more approachable odd drink that turns a cool blue, one that’s not too far removed from my hair. It’s a sweet-bitter delight.

• A splash of Campari
• A slightly bigger splash of Blue Curaçao
• A pour of your preferred flavored sparkling water
• A pour of rosé Prosecco
• Ice
Mix the ingredients together, stirring contents together with ice to create the pale indigo cocktail.

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