There are a few things to consider when mixing cocktails with Prosecco, most importantly, not all Prosecco are made alike, and they aren’t interchangeable. According to Campari National Brand Ambassador, Anne-Louise Marquis, bartenders should taste Prosecco before mixing with it.
“Some Proseccos have more residual sugars than others which will affect the balance of your cocktail,” explains Anne-Louise. “I like Cinzano because it is crisp and dry, making it ideal to mix with.”
We asked Lauren for additional tips when it comes to mixing with Cinzano.
What should bartenders know about mixing with prosecco?
There are a few things to consider when mixing cocktails with prosecco:
Not all Proseccos are made alike, and they aren’t interchangeable. Taste your Prosecco before mixing with it. Some have more residual sugars than others which will affect the balance of your cocktail. I like Cinzano because it is crisp and dry, making it ideal to mix with.
Prosecco is ephemeral- if you aren’t pouring the whole bottle at once the bubbles will die sooner than you want them to. Keep a stopper handy to help preserve them between orders.
Prosecco is best served cold. Since you aren’t going to shake the Prosecco in your cocktail, it’s best to have it chilled and ready before service. Don’t mix with room temp Prosecco even if you are making a drink on ice.
Prosecco has a low density, which means that if you add it to the glass first, all the other ingredients will “fall through” it and mix naturally. We are used to “topping” a drink with bubbles, but it’s better to pour the bubbles first and then add the other ingredients second. This ensures a well-mixed drink without needing to stir. We see this with the Aperol Spritz, so I teach people to pour the Prosecco first, then the Aperol, so the drink has a consistent beautiful orange color.
Give us a brief history/summary about mixing with Cinzano in cocktails.
Cinzano is a classic Italian Prosecco delicious on its own and great in a cocktail. Probably not surprisingly, the two most famous cocktails made with Prosecco both come from the Veneto, the same region where the sparkling wine is made.
- The Aperol Spritz was popularized in the 1950’s and is now both the iconic cocktail of Venice, and the #1 cocktail in Italy.
- The Bellini was first made in 1948 by Giuseppe Cipriani, founder and bartender of the legendary Harry’s Bar in Venice.
Both these drinks are classics. They will be mainstays on menus for a long time to come, as well serve as inspiration for new creative variations.
What are some creative cocktails bartenders are making with Cinzano?
While the Aperol Spritz will always be queen, we are seeing some new creative takes on “spritz” style drinks that are perfect with Cinzano. I also love the Negroni Sbagliato, a Negroni variation with equal parts Campari, Sweet Vermouth, and Prosecco. Served on ice in a tall glass or wine glass, it is always a delight to give to a Negroni lover looking for something a little more effervescent. I also love creative Bellini variations, like using mango or passion fruit puree and Prosecco for a tropical twist on the classic brunch cocktail.
Tell us what bartenders need to know about Cinzano to suggest with expertise.
There are two key things to know about Cinzano Prosecco:
- Cinzano Prosecco is a high-quality DOC sparkling wine for everyday enjoyment on its own or in cocktails like the Aperol Spritz and Negroni Sbagliato.
- Cinzano Prosecco is made from Glera, Pinot Bianco, and Chardonnay grapes, harvested in September in the Veneto region of Italy.
