Prosecco Mojito Cocktail
Prosecco cocktails do not get any fresher than this contemporary take on the classic Mojito. You’ll need to prepare the mint syrup at least an hour before you plan to serve these.
230g white sugar
A generous handful of fresh mint
½ fresh lime, plus a wedge to garnish
- First, make a simple mint syrup: put the water into a pan and bring to the boil.
- Add sugar to the boiling water and stir until dissolved.
- Take the pan off the heat, and add about 20 mint leaves.
- Allow to steep for at least an hour before straining into a glass container. This can be kept in the fridge for up to two weeks.
- Now you’re ready to make Prosecco Mojitos – pour a couple of dessertspoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.
- Add a generous amount of crushed ice, followed by the rum.
- Squeeze in the juice of half a lime and top with Prosecco.
- Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.
1 review for Prosecco Mojito Cocktail
A refreshing twist to the classic mojito for Prosecco lovers! Very easy to make!
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10 prosecco cocktails you can make in minutes
Prosecco is great on its own but benefits from the addition of other carefully chosen ingredients. Discover our bubbly cocktail recipes – ideal for a party.
The light flavour and delicate fizz of prosecco make it an ideal candidate for imaginitive mixing. Try the following blending ideas for sophisticated party drinks.
Our video guide to making prosecco cocktails should help you hone your skills…
Our top 10 prosecco cocktails.
Mix one part crème de cassis with 1 tablespoon of lemon juice and top with three parts prosecco. Skewer a couple of blueberries onto a sprig of thyme and drop into the glass to serve.
Invented by Sophie Dahl. Fill a glass with prosecco and pour one tablespoon of rose syrup down the inside of the glass so that it slides to the bottom.
Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a champagne flute. Top with one part Amaretto Disaronno and three parts prosecco.
Put a hibiscus flower (from lakeland.co.uk and some supermarkets) with one teaspoon of its syrup in the bottom of a glass, and pour over prosecco. Don't discard the flower - it tastes of raspberry and rhubarb.
Decorate the rim of a champagne flute by dipping it in a saucer of water then into a dish of one tablespoon caster sugar mixed with half a teaspoon of ground cinnamon. Add one tablespoon of ginger syrup from a jar of stem ginger into the glass then top with equal quantities of pear juice and prosecco, garnish with a slice of stem ginger.
A relation of the Negroni. Mix four parts prosecco, one part sweet vermouth (such as Martini Bianco) and one part Campari. Serve with a twist of orange zest.
7. Raspberry prosecco bellini
Pour one part raspberry liqueur into a champagne flute then add one sprig of fresh basil. Top with four parts prosecco and serve.
A splash of sloe gin and a blackberry or two, topped up with prosecco.
Combine the juice of one clementine with one part Cointreau and three parts prosecco in a champagne glass or tumbler. Garnish with a sprig of rosemary and a slice of clementine studded with cloves.
For a spin on this classic, place one part elderflower cordial, one part lemon juice and one parts gin in a cocktail shaker with ice. Shake until well combined then strain into a tall glass. Top with prosecco and serve with a twist of lemon and a couple of mint leaves.
Looking for more inspiration? Try out some more of our prosecco recipes.
What's your favourite way to serve prosecco? Do you prefer to keep things simple or can't resist a splash of colour? Share your ideas and tips in the comments below.
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The 10 simple prosecco cocktails you need to make
T hese refreshing prosecco cocktails are perfect for enjoying on warm days (or even chilly ones). Best of all, you can make them with store-cupboard staples.
Lemon Sherbet Fizz
A mouthwatering, lip-smacking, tangy citrus froth. Pop one heaped teaspoon of lemon sorbet into the bottom of a tall flute and dash a few drops of lime cordial over it.
Top up with cold prosecco, stir quickly but gently, garnish with a slim quarter of a lemon slice and serve.
Bloody Buck’s Fizz
A new take on a brunch-time classic, and delicious with scrambled eggs and smoked salmon.
Squeeze and strain the red juice of one ripe blood orange and pour 50ml into a tall flute.Top up with ice-cold prosecco.
Optional garnish: a few tiny redcurrants bobbing about on the surface.
English Garden
Pour 20ml elderflower cordial and 20ml gin (I like Hendricks for its cucumber and rosewater notes here) into your flute and fill the glass with ice-cold prosecco.
Decorate with a tiny top-sprig of fresh mint.
Canada Flag Fizz
T he sweetness of maple syrup and the tang of cranberry combine well here - serve in a flute if you prefer but this is meant to be unconventional…
Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker.
Strain into a tumbler and top up with 100ml cold prosecco. Stir swiftly and serve.
Blushing Bellini
This is a lovely ruby-red hue and has sweet cassis depths.
Shake 20ml freshly squeezed pomegranate juice, 20ml crème de cassis and 20ml plain vodka with ice in a cocktail shaker and strain into a tall slender glass.
T op up with 100ml chilled prosecco.
Sorrento Sparkle
Combines two of Italy’s most popular drinks: the gorgeous lemon liqueur of the Amalfi coast and the fizz of the Veneto. Bellissimo!
Dash 30ml cold limoncello liqueur into a champagne flute and top up with ice-cold prosecco. Dangle a very thin twist of lemon zest over one edge of the glass, if you like.
Green Ginger Fizz
I love the flavours of lime, ginger and crisp prosecco together - this is really refreshing.
Pour 25ml ginger syrup from a jar of stem ginger or 25ml ginger wine/ginger liqueur into a Champagne flute and add the juice of half a ripe lime.
Top up with ice-cold prosecco, stir very briefly and garnish with slim, small half-slice of lime.
Damson Dance
‘Dance’ because of the small bubbles bustling about in the purple liquid…you could make this with more bitter sloe gin instead, but I prefer juicy damson gin in a warm-weather cocktail.
S imply pour 25ml damson gin into the base of a champagne flute and top up with cold prosecco.
Paddington’s Prosecco
The flavours of a hot toddy for a cool winter cocktail…
Gently warm up a tablespoon of marmalade with a teaspoon of honey and one clove, strain and allow the liquid to cool.
Pour it into a tumbler and add dash each of fresh orange juice and whisky liqueur (optional!).
Top up with 110ml cold prosecco, stir briefly and serve.
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Cocktail mit prosecco
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Trafalgar Punch
During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.
8 oz. Larressingle VSOP Armagnac
4 oz. Wray & Nephew White Overproof rum
The peel of 3 lemons, cut in wide spirals
6 oz. fresh-squeezed, strained lemon juice
In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.
Maria McClaire
A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.
Stir well with cracked ice:
1 1/2 oz. Irish whiskey
2 dashes Peychaud's Bitters
Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.
Saint Valentine
First showcased in David Wondrich's column for Esquire, this cocktail is great for anytime of the year.
Shake well with ice:
1 1/2 oz. good, flavorful white rum
1/2 oz. orange curacao or Grand Marnier
1/2 oz. oz. fresh-squeezed lime juice
Strain into a chilled cocktail glass.
Louisville Julep
The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.
Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:
1 oz. Larressingle VSOP Armagnac
1 oz. Appleton Estate Reserve Rum
Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.
This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).
Stir well with cracked ice:
1/2 oz. Appleton Estate Reserve Rum
1 1/2 oz. rye whiskey
Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Bar Drake Manhattan
The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.
2 1/4 oz. Woodford Reserve Bourbon
1 bar spoon of maple syrup
Dash of Angostura bitters
Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.
Bin 27 Martini
During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.
1/2 oz. Cranberry juice
Combine all the ingredients into an ice filled shaker.
Shake and strain into chilled martini glass. Garnish with olives.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Bin 27 on the Rocks
Bin 27's lush aromas and deep flavors are a new tasting experience on ice.
In a highball or rocks glass, fill the glass with ice and cover with Fonseca Bin 27 Ruby Port. Garnish with an orange wedge and a mint sprig.
Tawny Crushed
The young, fresh aromas and flavors of Croft Fine Tawny Port are rendered in a new way when served over crushed ice.
Fill a highball glass with crushed ice and cover with Croft Fine Tawny Port. Garnish with a lemon wheel.
Siroco and Tonic
White Port was first introduced by Taylor Fladgate in the 1930s. Fonseca Siroco's tart stone fruit aromas and flavors are given an edge and made lighter with tonic water.
1 part tonic water
Fill a highball glass with ice. Add Fonseca Siroco White Port and the tonic water. Stir well and garnish with a lemon wheel, mint leaf, or basil leaf.
Port Lemonade
Luscious red berries meet lemon to form a cherry and citrus-flavored cocktail.
1 1/2 parts vodka citron
2 parts lemonade
Fill a highball glass with ice. Add all of the ingredients and stir well. Garnish with a lemon wheel and a straw.
Ruby Sparkler
Here, the general motif of a Kir Royale is given 'the Port treatment,' and spicy, red berry flavors of Fonseca Bin 27 Ruby Port are lifted by the brut sparkling wine.
2 parts brut sparkling wine (well-chilled)
Fonseca Bin 27 Ruby Port into a well-chilled Champagne flute and top with brut sparkling wine. Garnish with a fresh blackberry or strawberry.
Taylor Fladgate Imperial
A splash of Scotch throws the profound caramel and nutty aromas and toasty flavors of Taylor Fladgate 10 Year Old Tawny Port into relief in this contemplative cocktail.
Splash of 10 Year Old Scotch whisky
Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Pink Diamond
The "classic" CROFT PINK cocktail made with CROFT PINK Port, soda water and a squeeze of lemon to underscore the clean, tart berry flavors that refresh and cleanse your palate.
1 part soda water
Lemon wheel for garnish
Pour both CROFT PINK and soda water into a highball glass filled with ice. Squeeze a lemon wedge over the top and stir. Garnish with a lemon wheel.
Pink Blossom
Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.
1 oz. St. Germain Elderflower liqueur
2 oz. brut sparkling wine
Fresh raspberries or blueberries
Put 4-5 ice cubes in a highball glass, pour in St. Germain and add CROFT PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.
Bubbles & Pink
Together, CROFT PINK Port, Prosecco, and Cointreau form the backbone of this tangy, world-offlavor cocktail. This cocktail well help you brave the cold and cool off with equal measure.
1/2 oz. Cointreau
2 dashes of bitters
1 lemon twist, as garnish
Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish.
Punchy Pink
This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.
1 part lemonade
1/2 part pomegranate juice
1/2 part Prosecco
Chopped strawberries (or other fresh fruits)
A handful of mint
Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.
Champagne vs Prosecco: The Real Differences
Q: What are the real differences between Champagne vs. Prosecco and why does one cost so much more than the other?
A: The quick answer is Champagne is from France and Prosecco is from Italy, but there are some other things to know about both wines –especially if you like bubbly wine.
Champagne is a sparkling wine made in the Champagne region of France around the city of Reims about 80 miles (130 km) Northeast of Paris.
128 Calories (12% ABV)
Prosecco is a sparkling wine made in the Veneto region of Italy around the city of Treviso about 15 miles (24 km) North of Venice.
121 Calories (11% ABV)
Citrus Fruits, White Peach, White Cherry, Almond, Toast
Champagne Taste Profile
Tasting Notes: Since Champagne is aged longer on the yeast particles (called lees), it will often have a cheese rind like flavor that in finer examples comes across as toasty or biscuity. Since the wines are aged in bottles under high pressure the bubble finesse is fine, persistent and sharp. Vintage-dated Champagnes often have almond-like flavors along with orange-zest and white cherry.
Food Pairing: Since most Champagne is intensely dry and has high acidity it works wonderfully as an aperitif matched with shellfish, raw bar, pickled vegetables and crispy fried appetizers. Sipping Champagne with potato chips may sound low-brow, but it’s an insanely good pairing
Green Apple, Honeydew Melon, Pear, Honeysuckle, Fresh Cream
Prosecco Taste Profile
Tasting Notes: Prosecco tends to have more present fruit and flower aromas which are a product of the grape. Because the wines are aged in large tanks with less pressure Prosecco bubbles are lighter, frothy and spritzy with less persistence. Finer Prosecco wines often exhibit notes of tropical fruits, banana cream, hazelnut, vanilla and honeycomb.
Food Pairing: Prosecco leans more towards the sweeter end of the spectrum and because of this it’s an ideal match with cured meats and fruit-driven appetizers like prosciutto-wrapped melon and middle-weight Asian dishes such as Thai noodles and sushi.
Why Does Champagne Cost So Much More than Prosecco?
Technically speaking, Champagne is more expensive to make than Prosecco but one of the biggest factors in the big cost discrepancy is market demand. Because Champagne is perceived as a region for luxury wines it can command higher prices. On the other hand, we aren’t used to spending more than $20 for a bottle of Prosecco even though you can find exceptional Prosecco in the Conegliano Valdobbiadene DOCG and Colli Asolani DOCG regions.
Basic Wine Guide Poster
Supercharge your wine smarts with a beautiful (and useful) poster. Tactile information you can put to use the next time you pop a bottle.
Basic Wine Guide
Looking for other great bubbly value regions?
The 23 Sparkling Wines of France
All told, there are 23 regions of France that make sparkling wine. Outside of Champagne, ‘Traditional Method’ sparkling wines are typically called Cremant.
Spanish Sparkling Wine: Cava
In Spain, the top ‘Traditional Method’ sparkling wine is called Cava, which is produced primarily around Barcelona. Olé!
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Gin, Elderflower and Prosecco Cocktail
Add some holiday cheer to your party menu with this Gin, Elderflower and Prosecco Cocktail!В
Simple truth: Everyone loves bubbles. And drinking bubbles with friends and family makes them even better.
Ever get tired of the same old drinks, but don’t want to serve something that has a ton of ingredients and is putzy to make? Try thisВ Gin, Elderflower and Prosecco Cocktail.
This is my drink of the season, and I definitely thinkВ you should add it to your collection. The elderflower adds a subtle, sweet undertone, and the Prosecco bubbles lighten up the drink nicely.
Looking for a stiff drink? Add just a bit of Prosecco. Want a lighter drink? Be generous with your bubbles.
Usually garnishes are just for looks, but this is one drink where they really complete the cocktail. But don’t worry, they aren’t a lot of work. All you need is a squeeze of lime juice and a fancy sugar-coated rim to make the drink look as impressive as it tastes. Anyway you pour it, you can’t go wrong.
Here’s hoping that you find an opportunity to share this drink with good friends and family this holiday season. Cheers!
Gin, Elderflower and Prosecco Cocktail
Ingredients
- 2 parts Gin
- 1 part Elderflower Liqueur
- Prosecco
- Lime Wedges
- Sugar (for the rim of the glass)
Instructions
- Fill a shaker with ice and add the Gin and Elderflower Liqueur. Shake to combine.
- Place the sugar on a small plate. Run a lime wedge around the rim of a martini glass and press the rim of the martini glass in the sugar to coat.
- Strain the contents of the shaker into the glass and top with Prosecco. Squeeze a lime wedge in the drink and garnish with an additional lime wedge.
- Serve immediately.
Bubbles are always a hit! Here are some moreВ cocktails we love!
Looking for more holiday cheer?
Taylor @ Food Faith Fitness says
I’ve never had elderflower before! But this cocktail looks like the perfect way to ring in the New Year! Pinned!
Lisa says
Thanks for the pin, Taylor. You need to change the part about the elderflower-you need it in your life! Merry Christmas рџ™‚
Liz @ Floating Kitchen says
What a lovely sounding cocktail. I’ve been meaning to try Elderflower Liqueur and now I think I know just what to do! This looks perfect for a NYE celebration!
Lisa says
Cheers to a great 2015!
Patricia @ Grab a Plate says
Oh how festive! Nothing beats Prosecco for festivities, and I LOVE Elderflower, so this sounds wonderful! Merry Christmas!
Lisa says
We would drink well together рџ™‚ Merry Christmas to you too!
Rachel Cooks says
My mom and I loved this. It’s dangerously good. рџ˜‰
Joan says
We had the gin, elderflower and prosecco cocktail with our friends at Christmastime and it was delicious. It was so delicious we are having another
night with this cocktail as our main drink. Can’t wait – and neither can they.
Lisa says
I’m SO happy you liked them! It’s such a delicious combination! Cheers!
Gill says
Mmmmm Not just for Christmas or any other special occasion. What about a weekend with your extra special other half
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Cocktails
A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Red Vermouth
1) Pour the ingredients directly in a old-fashioned glass
2) Fill with ice cubes
3) Add a splash of soda water
4) Garnish with orange slice or lemon peel.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Gin
- 1 part (1oz, 3cl) Red Vermouth
- 1 slice of orange
1) Pour all ingredients directly into a rock glass filled with ice
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.
- recipe
- 2 parts (1oz, 3cl) Campari
- 2 parts (1oz, 3cl) Red Vermouth
- 3 parts (1oz, 3cl) Bourbon Whiskey
1) Pour all ingredients into mixing glass with ice cubes.
2) Stir well and strain into chilled cocktail glass
3) Garnish with lemon twist.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.
- recipe
- 1 part (1⁄4 oz, 4cl) Campari
- 3 parts (top) Orange juice
1) Pour the ingredients into a tall glass filled with ice.
2) Garnish with a slice of orange.
As the name suggests, it is commonly used to serve cocktails made with fruit juices.
In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.
- recipe
- 1 part (1 oz, 3cl) Campari
- 1 part (1 oz, 3cl) Red Vermouth
- 1 part (top) Sparkling Wine
1) Build in a double rocks glass with ice.
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.
- recipe
- 1 part (1,1⁄4 oz, 3,75cl) Campari
- 3 parts (top) Tonic Water
1) Build the drink in a balloon glass with ice.
2) Garnish with a slice of orange.
A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.
It holds about 415 ml and is 18 cm high.
This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.
- recipe
- 1 part (2 oz, 6cl) Campari
- 3 parts (top) Soda water
1) Prepare directly inside the glass.
2) Pour the chilled Campari and top up with soda.
3) Garnish with an orange slice if desired.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Shake well with ice and pour into a chilled cocktail glass.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Prepare this cocktail directly inside an ice-filled glass.
3) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’
- recipe
1 part (3 cl - 1oz) Campari
1 part (3 cl - 1oz) Red Vermouth
1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous
admirers, the male stars of Hollywood of the time.
- recipe
- 1 part (3 cl - 1oz) Campari
- 1 part (3 cl - 1oz) Rye Whiskey
- 1 part (3 cl - 1oz) Dry Vermouth
1) Pour all ingredients into a mixing glass filled with ice cubes.
2) Stir well and strain into a chilled cocktail glass.
3) Garnish with orange peel and red cherry cocktail.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.
- recipe
- 1 part (11⁄2 oz, 4,5 cl) Campari
- 1 part (1oz, 3 cl) Elderflower syrup
- 3 parts (3oz, 9 cl) Prosecco
1) Prepare directly inside an ice filled glass
2) Pour the prosecco first then the elderflower and finally the Campari.
3) Garnish with fresh mint leaves and stir gently.
Size: from 30cl to 60cl
This glass has recently become popular for Prosecco based cocktails.
The Mixology Map
Find out which campari cocktail perfectly suits you.
Basil Prosecco Cocktail
Tasting is believing. Trust me it’s delicious!
- 1/2 cup water
- 1/2 cup sugar
- 10 large fresh basil leaves
- 1 teaspoon fresh lemon juice
- 1 bottle chilled Prosecco
- 4 lemon twists for garnish
- Stir the sugar and water together in a saucepan on a medium heat until dissolved into a syrup.
- Remove from heat and leave to chill (in the fridge when it’s cold enough)
- Once chilled add the syrup to a blender, add the basil and lemon juice pureeing until smooth.
- Add roughly 1 tablespoon of syrup to each champagne flute or glass, fill with Prosecco and top with lemon twist.
- Enjoy
Prosecco + Grapefruit Cocktail
My husband says that wine cocktails make him think of episodes of Real Housewives. When I told him about this recipe, I think he pictured me lounging on the back deck, throwing back a few glasses, getting a foot massage and enjoying a gourmet lunch prepared by a personal chef. (Where the kids were in this imaginary scenario, I have no idea.)
Now, don't misunderstand. If I get the opportunity to experience the above scenario, I will thoroughly enjoy it and not feel the least bit bad about it. Until then, I'll be sipping one of these after I collapse on the couch at the end of the night. Of course, being the classy woman I am, I'll be wearing my sweatpants and binge watching Friends on Netflix.
And you know what? That sounds like a pretty good night to me.
Prosecco + Grapefruit Cocktail
Yields 2 drinks
1/2 cup freshly squeezed grapefruit juice
5-6 sprigs fresh thyme (plus more for garnish)
1 Tablespoon honey
Tear the thyme leaves off the stem and add to a cocktail shaker with the grapefruit juice, honey and a handful of ice. Shake vigorously for about 15 seconds.
Strain evenly into two glasses and top with Prosecco to taste. Stir gently if needed. Add a sprig of thyme for garnish. Serve and enjoy!
Sarah Hauser
The Homemade Haus
Hi! I'm Sarah - wife to Colson, mama of three, food photographer, diaper changer. I love Jesus, whiskey cocktails and sharing all things food and family!
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