Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
Strain cocktail into a chilled stem glass.
Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in the zest. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.
Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.
Spoon the sorbet into a champagne flute.
Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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To prepare the sugar rim on the glasses, dissolve the white sugar in 4 tablespoons of water in a a bowl. Take each glass and dip the rim into the sugar water. Hold the glass face down until it stops dripping, then dip the wet rim into the brown sugar. To make the cocktail, mix the fruit juices with the tequila and prosecco and carefully pour into the prepared glasses. Garnish with a twist of orange peel.
Rub the rim of a rounded cocktail glass or Champagne flute with honey and dip into golden sprinkles. Place a small dollop of honey at the bottom of glass. Add amaretto and gingerbread syrup; mix briefly. Add Prosecco and grape juice in equal parts to near the rim.
Mix 2 cups tangerine juice with the rum and evenly divide among 6 glasses. Pour 1/4 cup of Prosecco into each glass. Cut 6 slices from the remaining tangerine. Garnish each glass with one tangerine slice and serve.
Fill a glass with ice cubes. Add apricot nectar, vodka and lemon juice.
Top up with prosecco and decorate with lemon peel.
Place the white currants, raspberries, lime, mint and ice cubes in a jug. Top up with the prosecco and sparkling water.
Cut pomegranate in half and scoop out seeds. Place seeds in a bowl.
Place several pomegranate seeds in the bottom of a champagne flute, add a splash of juice and fill with champagne.
Combine first 3 ingredients in a microwave-safe liquid measuring cup. Microwave at HIGH for 2 1/2 minutes; stir until sugar dissolves. Let stand 10 minutes; discard rosemary. Chill.
Combine sugar mixture, juice, vodka, and prosecco, stirring gently. Serve immediately.
Mash raspberries with syrup an Chambord in shaker.
Add vodka and ice.
Shake well an strain into glass top with prosecco.
Pour the Prosecco and vodka (or limoncello) into 2 champagne flutes, diving equally.
Spoon a scoop of sorbet into each flute.
Sprinkle with mint and serve immediately.
Place mangoes and Campari/Aperol in the jar of a blender and puree.
Place 1/4 cup mango puree in each of 4 glasses.
Fill with ice; add 1/2 cup white wine and 1/2 cup prosecco to each glass.
Garnish each glass with a slice of orange.
Spear each olive with a toothpick and add to each glass. Serve immediately.
Shake campari and lemon juice well over ice in a shaker. Strain into a champagne flute, fill with Prosecco and serve.
Pour strawberry puree into a chilled champagne glass, and top with prosecco.
Garnish glass with fresh strawberry.
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elatin over 1/4 cup Prosecco in a small bowl and
avorite sparkling wine. I love Prosecco.
Float a few frozen