Top 5 Prosecco Cocktails

Prosecco (also known as glera) is a grape traditionally grown in Veneto and Friuli-Venezia Giulia in north-eastern Italy, where it’s made into a light, creamy sparkling white wine also called Prosecco.

Prosecco Cocktails - group shot of 5 cocktails with Carpene Malvolti Prosecco

The best is produced on the terraced hills of Treviso between the small towns of Conegliano and Valdobbiadene (just 50km from Venice) and in 2009 this area was granted DOCG status (Italy’s highest wine appellation). To avoid confusion between the appellation and the grape variety it was decided in Europe that the grape would in future be called glera and the appellation Prosecco. Meanwhile, in Australia, in Victoria’s high country, post-WWII Italian immigrant tobacco farmers realised it’d be more profitable (and likely more fun) to grow grapes, and so the King Valley wine region came into being with winery names like Pizzini and Dal Zotto. Featuring some of Australia’s highest vineyards, this region has become the home of Italian varietals in Australia, with its own wine route, the King Valley Prosecco Road. Prosecco is a good-value choice for any cocktail featuring sparkling wine, though my favourite five are all traditional Prosecco cocktails from northern Italy, made with five of my favourite Italian and Australian Proseccos. Salute!

Prosecco Cocktails - Bellini - using Carpene Malvolti Prosecco

Bellini Veneto
The Bellini cocktail was invented at Harry’s Bar in Venice, named for artist Giovanni Bellini who was exhibiting in Venice in 1948, and originally made with hand-squeezed white peach puree. These days frozen or bottled puree is acceptable. Pour 1 part white peach puree into a chilled flute and stir in 3 parts Carpenè Malvolti Prosecco.

Prosecco Cocktails - Aperol Spritz - using La Prova Prosecco

Aperol Spritz Veneto
Aperol spritz, which chef Alessandro Pavoni introduced me to many years ago, has become the go-to drink when guests arrive for a party at my house! Pour 1 part Aperol and 2 parts La Prova prosecco over lots of ice in a big wine glass and add more or less soda to taste (or depending on who’s driving).

Prosecco Cocktails - Negroni Sbagliato using Zonin Prosecco

Negroni Sbagliato Lombardy
My all time favourite cocktail was created in Milan when a barman mistakenly added Prosecco instead of gin to a Negroni (‘sbagliato’ means ‘mistaken’ in Italian). Pour 1 part red vermouth (I like Punt e Mes), 1 part Campari and 2 parts Zonin Prosecco over ice, stir and garnish with an orange slice.

Prosecco Cocktails - Sgroppino (using Dalzotto Prosecco)

Sgroppino al Limone Veneto
Sgroppino is a traditional Venetian mid-course palate cleanser to which a nip of vodka is often added these days for a refreshing post-dinner drink. Consistency varies with the amount of sorbet, I whisk together equal parts lemon sorbet and Dal Zotto prosecco to a slushie consistency and skip the vodka – but feel free to experiment.

Prosecco Cocktails - Hugo using Brown Brothers Prosecco

Hugo Trentino-Alto Adige
The Hugo cocktail from South Tyrol is also very popular in nearby Austria and Germany. You can vary the alcohol and sweetness to suit the occasion, but start by trying equal parts Brown Brothers prosecco and soda with a good dash of elderflower cordial poured over muddled mint and lime with plenty of ice.

Italian Food & Wine Tour Highlights

What Other Travellers Say

Janet (Tamworth, NSW, Australia)
Janet (Tamworth, NSW, Australia)
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Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
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Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Australia)
Mark (Elizabeth Bay, NSW, Australia)
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My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
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