With National Prosecco Day just around the corner on Monday (13 August), the Five Star Fitzwilliam Hotel’s expert mixologist James O’Donnell has shared some of the chic hotel’s most popular prosecco cocktails, so you can upgrade your favourite fizz this weekend.
No other beverage defines the Italian philosophy of la dolce vita, or the good life, quite like prosecco; and National Prosecco Day is all about embracing the remaining days of summer and embracing life’s everyday celebrations.
If you don’t fancy yourself as a master mixologist then you can also enjoy 2 for 1 cocktails any Friday between 4pm - 7pm at the Fitzwilliam Hotel’s award winning bar. Visit www.fitzwilliamhotelbelfast.com for more information.
Prosecco Royale
Ingredients:
- 25ml Crème de Cassis
- Prosecco
- 1 Blackberry to garnish
Method: Pour the Crème de Cassis into the bottom of a prosecco flute and top up with your favourite prosecco then garnish with a blackberry floating on top.
Fitz Fizz
Ingredients:
- 25ml Gin
- 15ml Elderflower liquer
- Prosecco
- Ice
- Mint
- 4 Large Cucumber Slices
Method: Fill a gin goblet with ice, 3 cucumber slices and 3 whole mint leaves. Mix the gin and elderflower liqueur (or elderflower cordial) in a cocktail shaker and pour over the ice. Top up with your favourite prosecco and add sprig of mint and one slice of cucumber to garnish.
Prosecco Rossini
Ingredients:
- 25ml Strawberry puree
- Prosecco
- 1 Whole Strawberry
Method: Pour the strawberry puree into the bottom of a prosecco flute and top up with your favourite prosecco. Cut the stalk off the strawberry and slide the whole strawberry onto the rim of the flute to garnish.
Italian 75
Ingredients:
- 25ml Gin
- 10ml Lemon Juice
- 5ml Sugar
- Lemon peel twist to garnish
Method: Mix the gin, lemon juice and sugar in a cocktail shaker. Pour the mixture into a prosecco flute and top up with your favourite prosecco. To create the twist to garnish your cocktail, use a peeler to peel around the circumference of the lemon and then using your hands create a spiral – the peel should hold this shape. Add to the top of the prosecco flute to garnish.
