Directions

This recipe will make more strawberry puree than you need for 1 cocktail (that would be about 40 ml). Freeze it for future use.

Rinse and cut the strawberries into chunks. Mix them with the sugar, 1 basil leaf and the Campari and let them macerate for 30 minutes (add or remove sugar according to your taste and the sweetness of the strawberries).

Now heat them up gently for a few minutes only, just wait for them to warm up and start breaking down.

Remove the basil and blitz into a blender. Then pass the puree through a fine sieve to get rid of the tiny seeds. Keep refrigerated.

Cool the glass with ice cubes, then remove them. Pour the strawberry puree into the Prosecco DOC glass and top up with the cold Prosecco DOC Rosé. Stir gently and garnish with dried strawberries and a basil leaf.

Recipe by Danilo Cortellini

Directions

This drink can be prepared directly into the glass.

Alessandro suggest to always cool the glass beforehand with lots of ice. This will keep your drink cool and prevent the ice to melt too quickly and dilute your drink. Throw away the initial ice.

Pour sequentially the vermouth and the Campari in the glass. Now add fresh ice cubes into the glass.

Top up with the Prosecco DOC brut and gently stir the drink (stir once only to avoid loosing bubbles).

To garnish, the Maestro suggest to use the zest of the orange rather than the traditional slice. All the aromatic essential oils of the fruit are into the zest, we should use those to elevate the drink.

Take a whole zest with the help of a potato peeler, get close to the glass edge and ‘squeeze it’ on its top; you can actually see the oils be released onto the glass rim.

Now gently brush the rim with the zest and place it into the drink.

This ritual is an essential step to make great cocktails.

Enjoy straight away.

Directions

You can use a shaker or alternatively mix this cocktail directly in the glass.

To prepare the pomegranate and lychee cordial at home cut 2 pomegranate and 1 punnet of lychee (about 200gr) and place them in a pan with 300 ml of water and 800 g of sugar. Cook it through for at least 20 minutes and let it rest for another 20. Now add a teaspoon of citric acid and strain with a muslin cloth or clean towel. Alternatively, a pomegranate and elderflower cordial from the shop works too.

Add the tequila, the Aperol, the Marsala and cordial to the glass. Add a few ice cubes and stir well. Now top up with the cold Prosecco DOC.

Garnish with a lychee or rose petals

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can use a shaker or alternatively mix this cocktail directly in the glass.

To prepare the melon syrup cut 2 long slices and place them in a pan with 300 ml of water and 300 g of sugar. Cook it through for at least 20 minutes and let it rest for another 20. Now strain with a muslin cloth or clean towel.

Add the rum, the lillet blanc, the syrup and angostura to the shaker and mix with a few ice cubes. Shake well and strain into the glass. Add a few more ice cubes and top up with the cold Prosecco DOC.

Garnish with a slice of dry orange.

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

You can use a shaker or alternatively mix this cocktail directly in the glass.

Muddle the watermelon in a shaker then add the lemon juice, white rum, peach liquor and a few ice cubes. Shake well and strain into the glass. Add a few more ice cubes and top up with the cold Prosecco DOC Rosé.

Garnish with freshly sliced fruits and a mint leaf

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can use a shaker or alternatively mix this cocktail directly in the glass.

Muddle the raspberry in a shaker than add the lime juice, the vodka, the Cointreau and a few ice cubes. Shake well and strain into the glass. Add a few more ice cubes and top up with the cold Prosecco DOC extra dry.

Twist a zest of orange on top of the glass to release its full aroma and garnish with 1 fresh raspberry. 

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can mix this cocktail directly in the glass.

Add the lemon juice and the sugar to the glass and stir well to dissolve the latter. Now add the rhubarb & ginger gin and the pomegranate juice and fill the glass with ice cubes. Add a few mint leaves and stir to mix everything.

Add the final top up of Prosecco DOC rosé and garnish with a sprig of red currant.

Directions

Serve in large Prosecco glasses.

You can mix this cocktail directly in the glass.

If you use coconut rum you can avoid adding  the coconut water.

Place the fruit slices and a few mint leaves in the glass. Add the juice, the coconut water and the rum. Add the ice cubes and stir gently.

Add the final top up of Prosecco DOC and garnish with a nice sprig of mint.

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can mix this cocktail directly in the glass.

Cut a lime wedge and moisten the rim of the glass. Now evenly dip the rim into a bowl with salt (we suggest salt flakes with lemon zest in it).

First, add the lime juice and the sugar to the glass and stir well to dissolve the sugar. Now add the tequila and orange juice and fill the glass with ice cubes.

At this stage add half of the Prosecco DOC and stir to mix everything well.

Add the final top up of Prosecco DOC and garnish with lime wedges and orange zest

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can mix this cocktail directly in the glass.

If the rose cordial is difficult to find, switch it for an easier elderflower cordial. If using a syrup, reduce the amount by half.

First, add the chopped strawberries, the lime juice and the sugar and stir well to dissolve the sugar and break down the strawberries. Then add the vodka and cordial and fill the glass with ice cubes.

Now add half of the Prosecco and stir to mix everything well.

Add the final top up of Prosecco DOC rosé and garnish with a couple of rose petals.

There are edible roses available from in a few retail stores but if you have already bought regular red roses for your loved one, I suggest you use those to garnish your cocktail. Just make sure they are well rinsed.

Recipe by Agostino Schiavo & Danilo Cortellini

Directions

Serve in large Prosecco glasses.
This cocktail is built directly in the glasses.

Fill the glass with ice cubes and place the dried pear garnish inside. Pour the Vodka, Crème de Poire, lemon juice and Angostura bitters and mix with a stirrer. 

Finish by topping off with Prosecco DOC and stir gently to avoid losing all the lovely bubbles.

Recipe by Agostino Schiavo

To serve with 
Chickpea burger with avocado, hazelnuts and baby spinach

Pairing by Danilo Cortellini

Directions

Serve in large Prosecco glasses.

This cocktail is shaken and double strained

Fill the shaker with a couple of ice cubes and pour in the gin, the sherry and the elderflower cordial. Shake well and double strain into a wine glass.

Fill the glass with ice cubes and add the mint leaves and lemon zest.

Finish off by topping up with Prosecco DOC and stir gently to avoid losing all the lovely bubbles.

Recipe by Agostino Schiavo

To serve with

Prosecco DOC and Lemon Babà

Directions

Serve in large Prosecco glasses.
This cocktail is shaken and double strained

Fill the shaker with a couple of ice cubes and pour in the gin, the sherbet, the orange liquor and lemon juice. Shake well and double strain into a wine glass.

Fill the glass with ice cubes and add the rhubarb stick and orange wedge..

Finish off by topping up with Prosecco DOC and stir gently to avoid losing all the lovely bubbles.

Recipe by Agostino Schiavo

Directions

Serve in large Prosecco glasses.
You can mix this cocktail directly into the glass.

Fill the glass with ice cubes and add the pitted olives.

Pour the Italicus Rosolio and the Aperol into the glass and stir well. Now add the Prosecco DOC. Stir gently to avoid losing all the lovely bubbles and garnish with the orange wedge.

Recipe by Agostino Schiavo

The pairing is perfect with the Cheesy Zeppole by Chef Danilo Cortellini. Click here to discover the recipe!

Directions

Combine all ingredients together, except the Prosecco DOC. Pour into a tall glass over ice and top up with Brut Prosecco DOC.

Directions

Combine all ingredients together except the Prosecco DOC. Pour into a sparkling wine flute over ice and top up with Extra Dry Prosecco DOC

Directions

Combine all ingredients together, except the Prosecco DOC. Pour into a Rock glass over ice and top up with Extra Dry Prosecco DOC.

Directions

You can mix this cocktail directly into the glass.

Fill the glass with ice cubes and add the sliced nectarine and a few basil leaves.

Pour the peach liqueur into the glass and stir well. Now add the Prosecco DOC and stir gently to avoid losing all the lovely bubbles.

Garnish with some extra basil if you wish and don’t forget to enjoy the sliced nectarine while sipping the drink.

Recipe by Danilo Cortellini

Directions

Serve in large Prosecco glasses.

You can mix this cocktail directly into the glass.

Once you have sliced enough orange and grapefruit, squeeze the remaining fruit to create 30ml of juice. Whisk the brown sugar with the juice until it has fully dissolved.

Fill the glass with ice cubes and add the fruit, the zest and a few leaves of sage.

Pour the Cointreau into the glass and the fruit juice with sugar and stir well.

Now add the Prosecco DOC and stir gently to avoid losing all the lovely bubbles.

Recipe by Danilo Cortellini

Directions

You can mix this cocktail directly into a large Prosecco glass.

Fill the glass with ice cubes and add teaspoon of pomegranate seeds.

Pour the Pimm’s, pomegranate juice into the glass and stir well. Now add the soda water and the Prosecco DOC. Stir gently to avoid losing all the lovely bubbles.

Recipe by Danilo Cortellini

Directions

Combine all ingredients together except the Prosecco DOC. Pour into a Highball over ice and top up with Extra Dry Prosecco DOC. Garnish with fresh mint.

Directions

You can mix this cocktail directly into the glass.

Fill the glass with ice cubes and add de-stoned cherries and the slices of fresh ginger.

Pour the cherry liueur into the glass and stir well. Now add the soda water and the Prosecco DOC. Stir gently to avoid losing all the lovely bubbles and garnish with fresh mint.

Directions

Add the ingredients in a shaker and shake well. Serve in a old fashioned glass and garnish with orange, orange peel and cherries.

Directions

Mix well the ingredients and pour them into a glass with crashed ice. Garnish with fresh mint on top.

Directions

Filter the green tea with a moka. Mix all the ingredients and shake well with some ice. Serve in a Japanese tea cup. Garnish with shiso flowers.

Directions

Prepare directly in the glass with ice. Garnish with a grapefruit peel.

Directions

Mix well all the ingredients and pour them in a wine glass with crashed ice.

Garnish with fresh basil and rosemary on top.

Directions

Pour a serving of chilled Prosecco DOC into a flute. Then pour in the smoke essence and mix gently with a barspoon. Top the drink by placing the bacon on the rim of the glass.

Directions

Pour straight into a wine glass with ice and garnish with a slice of pink grapefruit.

Directions

Pour the Prosecco Doc and the Vermouth into an old fashioned glass with some ice, garnish with a slice of orange and some lemon peel (optional 2/3 drops of Angostura bitters)

For the Campari jelly: prepare the jelly separately at least 2/3 hours before serving, combine 400ml of Campari with 100ml of sugar syrup and gelatine leaves to make about 15/16 servings.

Directions

Pour the lime juice, cranberry juice, vodka and cointreau into a boston shaker with plenty of ice and shake vigorously. Pour the mixture into a cocktail glass and finally top with Prosecco Doc, taking care to mix it all together very gently.

Directions

Prepare in a mixing glass or straight into the glass, stirring gently.
The peach can be replaced by any other seasonal fruit.

Directions

Pour the Prosecco DOC, wheat beer and Select straight into a flared white wine glass with plenty of ice.
Stir gently with a barspoon and serve with a slice of orange.

Directions

Pour a serving of chilled prosecco DOC into a flute.
Then pour in the violet cream and mix gently with a barspoon.
Finally, garnish with violets for a finishing touch.

Directions

Pour the Prosecco DOC, elderberry syrup and soda straight into a flared white wine glass with plenty of ice. 
Top with the mint leaves and stir gently with a barspoon.
Serve with a slice of lime.

Directions

Pour the Prosecco DOC, St. Germain and soda straight into a flared white wine glass with plenty of ice.
Finish with the bitters and stir gently with a barspoon and serve with a slice of orange.

Directions

Pour the Prosecco Doc and then the fresh strawberry puree into a mixing glass with plenty of ice.
Mix everything together very gently with a barspoon and serve in a glass flute.
Garnish with a strawberry.