Sparkling Cocktails

Kir Imperial

 

 

 

Party time! The combination of Rosé Veneto Frizzante from Raboso, with notes of wild strawberries, and Framboise liqueur is perfect. Adding a frozen raspberry or two looks pretty but also keeps the drink cold.

 

Ingredients

Rosé Veneto Frizzante or any other pink Prosecco
Framboise liqueur
Frozen raspberries (if available)

 

Mix

Before mixing the kir, try the Framboise liqueur to get an idea how sweet it is. Add according to your taste the liqueur into champagne flutes, about 3/4 of a shooter glass. Fill the glasses with Prosecco and add a raspberry.

 

 

 

Pomegranate Bellini

 

 

The colour alone makes it worth serving a pomegranate Bellini. But the flavour is just as amazing!

It’s said that the Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

The drink started as a seasonal specialty at Harry’s Bar in Venice, a favorite haunt of Ernest Hemingway, Sinclair Lewis and Orson Welles. Later, it also became popular at the bar’s New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach pureé to both locations, it was a year-round favorite.

 

 

 

 

Ingredients

La Marca or any other Prosecco
Pomegranate juice
Pomegranate
Lime

 

Mix

First cut the pomegranate in half and collect all seeds in a bowl. Fill about one shooter glass of pomegranate juice and a teaspoon of seeds in champagne glasses. Fill the flutes with Prosecco. Add a lime zest for decoration and flavour

 

 

 

This bottle of Prosecco was a gift from my friend as a thank you for looking after her adorable dog.