Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails by Amy Zavatto

Author:Amy Zavatto [Zavatto, Amy]
Language: eng
Format: azw3, epub
Publisher: HarperCollins Publishers
Published: 2017-10-05T04:00:00+00:00

INGREDIENTS

30ml (1fl oz) amaretto liqueur

30ml (1fl oz) freshly squeezed orange juice

2 dashes of orange bitters

90ml (3fl oz) extra dry-style Prosecco

a wide piece of orange peel, to garnish

INSTRUCTIONS

Pour the amaretto, orange juice and bitters into an ice-filled double rocks glass and top with the Prosecco. Give it a little stir and garnish with the orange peel.

COME ON IN

I love the combination of fresh basil and pineapple. A gently fruit-forward, extra dry- or dry-style Prosecco boosts all that great sweet herby and tropical flavour even more. Mionetto makes a non-vintage DOCG version from Valdobbiadene from the town of Cartizze that has the perfect combo of notes (floral, herby and a touch of kiwi-tropical fruit) that goes so nicely with this drink. (The name? Pineapples are the symbol of welcome!)

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