Summer is in full swing and I really can’t think of anything more refreshing than enjoying a deliciously bubbly cocktail to chase away the heat. Today I have compiled a few prefectly refreshing summertime beverages that consist of a few of my all time favorite ingredients: fruit and Prosecco. Enjoy!
PROSECCO AND GRAPEFRUIT COCKTAIL
1/2 cup freshly squeezed grapefruit juice
5-6 sprigs fresh thyme (plus more for garnish)
1 Tablespoon honey
Tear the thyme leaves off the stem and add to a cocktail shaker with the grapefruit juice, honey and a handful of ice. Shake vigorously for about 15 seconds.
Strain evenly into two glasses and top with Prosecco to taste. Stir gently if needed. Add a sprig of thyme for garnish.
STRAWBERRY THYME LILLET SPRITZER
- 6 ounces Lillet Blanc, chilled
- 2 lemon wedges
- 4 strawberries, thinly sliced
- a few sprigs of thyme
- crushed ice
- 4 ounces Prosecco, chilled
In 2 glasses, evenly distribute the Lillet Blanc. Add the juice of a lemon wedge to each glass and then add equal amounts of strawberries and thyme.
Add about 1/3 cup of crushed ice to each glass and then top with Prosecco or Champagne. Serve immediately.
BLACKBERRY PROSECCO MOJITOS
- 1 cup blackberries
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1/4 cup blackberries
- 3 oz blackberry syrup
- juice from one lime
- 10 mint leaves
- 4 ox light rum
- ice cubes
- chilled prosecco
In a small saucepan add the blackberries, sugar, and water. Heat on medium high and mash well. Heat until the mixture is thicker. Strain through a fine mesh strainer and chill.
In a cocktail shaker, add the blackberries, blackberry syrup, limes, and mint leaves. Muddle well, then all the rum and a few ice cubes. Shake well to combined.
Strain the mixture into your glasses, then top with chilled prosecco of choice.
RASPBERRY MINT PROSECCO COCKTAIL
- 3 fresh raspberries
- 3 mint leaves
- 3-4 dashes bitters
- 1/4 ounces simple syrup (1:1 ratio water and sugar)
- chilled prosecco
In a champagne flute or vintage glass tear the mint leaves, add the raspberries and bitters. Muddle until the raspberries are broken up.
Add the simple syrup and fill the glass with chilled prosecco.
Cheers to Summer!!