Mixologist, sommelier and top bar and beverage consultant Lauren Mote shares two fabulous fizzy cocktail recipes sure to get your holiday guests buzzing

Mixologist, sommelier and top bar and beverage consultant Lauren Mote shares two fabulous fizzy cocktail recipes sure to get your holiday guests buzzing

Crescendo

"For the bartender in all of us, the Crescendo uses unique spirits from Italy and combines them with Ruffino Prosecco. It's perfect as an aperitif or a digestif for those who enjoy a bitter edge to their cocktails."

Ingredients      

Method


  1. Gently shake all ingredients together with ice.
  2. Add 4 oz of Prosecco and double strain into a champagne flute.
  3. Garnish with a fancy lemon peel.

Peach Syrup

  • 300 ml high quality peach juice
  • 300 g white sugar
  1. Bring the peach juice to a warm temperature (do not boil).
  2. Remove from the heat and add the sugar. Stir until dissolved.
  3. Reserve in dated, clean bottles for up to seven days (yields 500 ml).
Anteros

Anteros

"The Anteros is named for the Italian God of love and passion. Easy drinking and refreshing, this cocktail combines some seasonal ingredients and flavours, with the crisp and refreshing edge of Ruffino Prosecco."

INGREDIENTS

METHOD

  1. Shake all ingredients with ice and add 3 oz of Prosecco.
  2. Strain over fresh cubes into a Collins glass.
  3. Garnish with mint and grapefruit peel.

GINGER SYRUP 

  • 50 ml freshly juiced ginger root
  • 300 g white sugar
  1. Combine the ginger juice and water and bring to a warm temperature (do not boil).
  2. Remove from the heat and add the sugar. Stir until dissolved.
  3. Reserve in dated, clean bottles up to seven days (yields 500 ml).