Prosecco on cocktails

Prosecco is a fantastic base for a great number of cocktails. Your fantasy is the only limit. To make it easier, we are presenting some of the Cocktails on which Prosecco can be used

3 parts of BRUT Prosecco

2 parts of chilled squeezed orange juice

Excellent for morning brunch

Mimosa Cocktail

Bellini

The Lemon Pop

2 slices fresh lemon
sugar
1/2 ounce limoncello
1/2 ounce all-natural sour mix (see note above)
4 ounces prosecco

Use the lemon slice to moisten the edge of your champagne flute or coupe. Put the sugar on a flat saucer. Press the rim of the glass into the sugar to make a frosted rim.

Carefully add the limoncello, a squeeze of fresh lemon juice and the natural sour .

1 bottle prosecco*

2 cups pureed and strained fresh strawberries

Special equipment: Blender, strainer, iced champagne flutes, pitcher and tall "swizzle stirrer" (for the pitcher)

Directions

Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.

Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

Strawberry Smash

This variation on the mojito allows you to mix strawberries with your favorite herbs, such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it to friends so the amount of herbs is dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco.

3 ripe organic strawberries, hulled and sliced
6 leaves of one fresh herb such as mint, basil, verbena, cilantro; or 1-inch section of fresh rosemary or thyme
1 ounce good white rum (example: 10 Cane); or clean white gin (example: Bombay Sapphire)
1 ounce all-natural sour mix (see note)
2 ounces prosecco

Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of the herb you used

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