I.B.A.

The Rossini cocktail is a fresh and thirst-quenching drink made with Prosecco and blended strawberry pulp. An excellent aperitif, also ideal for lovers of low-alcohol cocktails thanks to its fruity component which adds a sweet and pleasant flavour.

Dedicated to the famous composer from Pesaro Gioacchino Rossini, this tasty cocktail was born in Venice in the mid-twentieth century, as a variant of the older Bellini cocktail whose mix is ​​based on prosecco and white peach pulp. The Rossini cocktail was born from an idea of ​​the barman Giuseppe Cipriani who combined for the first time in a fluté Prosecco Brut and blended strawberry pulp, thus beginning the long and successful history of this tasty and yet very simple drink, perfect for a fresh moment with friends but also highly appreciated on more "elegant" occasions as an aperitif.

How to prepare: 

-wash and clean the strawberries from the leaves, cut them into small pieces, leaving some aside for decoration. 

-make a pulp using an immersion blender

-place the mixture obtained in a flute glass using a strainer to separate the pulp obtained from the fruit seeds. 

- cold Prosecco Extra dry “or Champagne” and slowly add it to the strawberry puree so that it doesn't foam too much.

-add a few drops of lemon and serve the cocktail garnished with a cut strawberry on the edge of the glass.

PS: To avoid any unpleasant surprises with a cocktail that might dirty the glass, we suggest preparing the cocktail in a mixing glass and then pouring it into the serving glass.

Advice

The Rossini cocktail can also be prepared in large quantities using a carafe and cooling it with ice cubes, thus saving time in preparation while maintaining the taste intact and fresh.

 I.B.A.

The Bellini cocktail is an ideal long drink for the summer that is part of the sparkling cocktail family. It is prepared with seasonal white peaches mixed with Prosecco Extra dry. A refined and delicious Italian cocktail: the structure and freshness of the sparkling wine combine perfectly with the aroma and scent of peaches.

The Bellini cocktail was created in 1948 by Giuseppe Cipriani, in the famous Harry's Bar in Venice. The long drink was prepared in honor of the painter Giovanni Bellini, on the occasion of one of his exhibitions. It is said that the pink color of the cocktail was inspired by the color of the tunic of a saint portrayed by Bellini: originally, in fact, the drink was prepared with Champagne, white peach nectar and a little raspberry puree which gave the cocktail a pink colour. Bellini then became famous, not only thanks to its fruity and sweet flavour, but also thanks to the artists who frequented Harry's Bar and who spread their knowledge around the world.

Ingredients:

White peach nectar  5cl

Brut sparkling wine or prosecco 10cl

Bellini with Champagne is called Bellini Royal

How to prepare: Regarding the doses, the ratio of the ingredients is 1 to 2: the Prosecco wine must be present in double the quantity compared to the peach nectar. This is especially important if you need to prepare jugs of cocktails for summer parties.

-wash the white peaches under running water and peel them

- cut them in half, remove the central stone and cut them into wedges. 

-place them in a colander and crush them with a spoon to extract the nectar.

-filter the puree through a narrow mesh strainer, thus obtaining a homogeneous pulp. 

-pour the peach nectar into a flute and add the brut sparkling wine or very cold Prosecco or Champagne, until the glass is full. 

PS: To avoid any unpleasant surprises with a cocktail that might dirty the glass, we suggest preparing the cocktail in a mixing glass and then pouring it into the serving glass.

Advice

To prepare the Bellini, use well-ripe white peaches, which you can find fresh from June to August. These are juicy peaches with a delicate flavour, furthermore the skin has streaks ranging from white to pink. This cocktail should only be prepared with this type of peach, as the others are more fibrous and less sweet.

Avoid using industrial peach juice to prepare the Bellini, at most use artisanal peach nectar.

If you want to prepare a non-alcoholic version, replace the sparkling wine with soda.

I.B.A

It seems that the Mimosa cocktail was invented in 1925 by a barman at the Ritz Hotel in Paris, who gave this drink the name of the yellow flower that resembled its color: the mimosa, precisely. A few years earlier, in 1921, the Buck's Fizz was born in London, a cocktail similar to the Mimosa in terms of ingredients but different in doses, which takes its name from the place in which it was invented.

The Mimosa cocktail is a fresh and sparkling drink made with orange juice and champagne, appreciated all over the world and perfect for an aperitif. It is a variant of the Bellini cocktail and the Rossini, made with fruit pulp and prosecco: a light cocktail, typically served in a flute and decorated with a slice of orange.

Ingredients:

Orange juice 7.5 ml

Prosecco extra dry 7,5ml. (Champagne brut)

Tools: 1 flute, 1 barspoon

How to prepare: 

it's really simple and quick, but to have a perfect result it is recommend using only fresh orange juice and not ready-made juices, otherwise the taste won't be the same. Furthermore, for an excellent cocktail, the ingredients must all be very cold in the fridge.

PS: To avoid any unpleasant surprises with a cocktail that might dirty the glass, we suggest preparing the cocktail in a mixing glass and then pouring it into the serving glass.

Dishes: 

• In Italy and Europe is usually served as an aperitif, appetizers and finger food, fish or white meat,  a grilled fish, a sophisticated dish such as sea bream with orange or baked turkey breast
• in America it is consumed mainly during Sunday brunch, as a sparkling alternative to the classic orange juice, accompanied by savory muffins, French toast and classic pancakes with maple syrup.

Curiosity: differences between Mimosa and Buck's Fizz

The Mimosa cocktail and Buck's Fizz are two drinks prepared with the same ingredients: orange juice and champagne. What differentiates them, however, are the doses. The Mimosa has the same amount of orange juice and Prosecco, while the Buck's Fizz has double the amount of orange juice.

The name pays homage to the Venetian painter Tintoretto and was invented by Giuseppe

Cipriani of Harry's Bar in Venice.

Ingredients

pomegranate juice  1/3 or 4,5cl

Prosecco brut 2/3 or 9cl

served in flutes.

The ideal period to enjoy it is the months of September and October, when the fruits ripen.

PS: To avoid any unpleasant surprises with a cocktail that might dirty the glass, we suggest preparing the cocktail in a mixing glass and then pouring it into the serving glass.

I.B.A.

The Kir Royal is a simple and refined cocktail, made with 2 French ingredients, crème de cassis, a currant-based liqueur, and champagne. A refined variant of Kir, made with still white wine instead of champagne, ideal for receptions and aperitifs in general. Kir was born in 1904 in France, in Burgundy, thanks to a waiter at the Café George in Dijon who added a white wine to the crème de cassis to create a particular drink. Initially the cocktail was called Cassis Blanc, until it became famous thanks to the mayor of the city, Felix Kir, who promoted it as an excellence of the city and to whom the name of the cocktail was dedicated.

Ingredients

Champagne 9cl

Crème de cassis 1cl

How to prepare:

Kir Royal is very simple to make - it is prepared directly in the glass - it has a low alcohol content of 16%

-cool the bottle of Champagne in the refrigerator or in the basket with the ice 

 -cool the glass or flute with the ice cubes 2 for a few minutes.

- pour the crème de cassis into the glass and complete by adding the Champagne. 

-serve immediately with the addition of a blackberry, currants or without garnish

Dishes: dinners based on fish or shellfish, brunch or a special event.

Variants

Also try the Kir Imperial, made with 3.5 cl of Champagne and 1.5 cl of Crème de framboise, a raspberry-based liqueur. Prepare directly in the flute and serve immediately very cold.