Prosecco is probably one of the most popular drinks at the moment, alongside gin. I’ve been to many events where Prosecco is served on the door and most Bottomless brunches has Prosecco as a standard drinks option. I get it and I enjoy it. It’s easy to get hold of (name a supermarket that doesn’t stock them), it’s easy to drink and it’s sparkly. What more do you want?!
Well, I think that sometimes Prosecco on its own can get a bit boring. Luckily there are multiple ways of enjoying it. My favourite four ways of jazzing up Prosecco is by mixing it into cocktails or simply adding one more ingredient. These four Prosecco drinks are my favourite right now.
There are loads of different spritz drinks out there, all containing Prosecco, but a classic Aperol is my favourite. Also, it looks so pretty and inviting with its orange colour. Not only is it easy and tasty to drink, it’s super easy to make as well. Three ingredients: Aperol, Prosecco and soda water. Oh, and ice and garnish as well. A couple of orange slices and you’re on to a winner.
The most important thing here is to get the ration right with the mixers. Aperol has a bitter taste to it which you don’t want too much of. For a wine glass this size, I add 50ml Aperol, 75ml Prosecco and top up with soda water. As much as you want really.
Gin and Prosecco
Yes, mixing these two alcoholic drinks is a thing. Be careful though with how many drinks of it that you have. In this, I have mixed the Prosecco with a gin liqueur so there’s less alcohol in it than a regular gin.
This gin liqueur is a Marks & Spencer exclusive with rose water flavour and gold flakes. It’s really pretty! You can’t really see them in this photo but it adds even more fanciness to the drink than the Prosecco bubbles already provide.
Just like spritz drinks, there are plenty of different Bellini flavours to choose from. Originally it was white peach that was mixed with Prosecco but I guess they’re not as easy to come by anymore. I don’t like my Bellini too sweet so I go for refreshing flavours, like pear. I’ve used a pre-made pear purée in this glass, and simply topped up with Prosecco.
You can make your own pear purée as well using fresh pairs or canned ones. Whatever is easiest for you and what tickles your fancy. Once you’ve settled on a flavour and how you make/get hold of the purée, add one third of it (usually one tablespoon) to a flute and top with two thirds of Prosecco.
Going our for breakfast, or dining in for that matter, a glass of Prosecco on its own might be overkill to serve with the food. I for one (a few exceptions like a festival applies) don’t like drinking alcoholic beverages before noon. It’s probably only a mind thing (probably for the best) but it just doesn’t sit well with me.
Anyways, a Mimosa to spice up ones’ breakfast is often a nice treat. Like Bucks Fizz, Mimosa is a two ingredient drink: Prosecco mixed with orange juice. What differs the two drinks is the ratio between Prosecco and juice. A Bucks Fizz is one third Prosecco, two thirds of orange juice whilst Mimosa is equal parts of both.
How do you enjoy your Prosecco? Which of these four Prosecco drinks would you enjoy right now? Cheers!