Quirky cocktail recipes

If you love fizz and cocktails, why not combine the best of both worlds?

Here are a few ideas to fuel your fizz with a little extra something, after all, it’s Christmas! Some recipes are simple, some slightly quirky. We hope you’ll find a favourite.

 

Bakewell FizzBakewell fizz

One of Britain’s favourite confections!

Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a champagne flute.

Top with one-part Amaretto Disaronno and three parts prosecco.

(Thanks to Miriam Nice, BBC, Good Food)

 

Canada Flag Fizz

The sweetness of maple syrup and the tang of cranberry combine well here. Serve in a flute if you prefer but this is meant to be unconventional…

Shake 2 teaspoons of maple syrup over ice with 50ml chilled cranberry juice in a cocktail shaker.

Strain into a tumbler and top up with 100ml cold prosecco. Stir swiftly and serve.

(Thanks to Susy Atkins, The Telegraph)

Three fizz cocktails
Green Ginger Fizz

The flavour of lime, ginger and crisp prosecco together is really refreshing.

Pour 25ml ginger syrup from a jar of stem ginger or 25ml ginger wine/ginger liqueur into a Champagne flute and add the juice of half a ripe lime.

Top up with ice-cold prosecco, stir very briefly and garnish with a slim, small half-slice of lime.

(Thanks to Susy Atkins, The Telegraph)

 

Paddington’s Prosecco

The flavours of a hot toddy for a cool winter cocktail…

Gently warm up a tablespoon of marmalade with a teaspoon of honey and one clove, strain and allow the liquid to cool.

Pour it into a tumbler and add dash each of fresh orange juice and whisky liqueur (optional!).

Top up with 110ml cold prosecco, stir briefly and serve.

(Thanks to Susy Atkins, The Telegraph)

Masia Bou bottleVignarosa prosecco

 

 

For the perfect prosecco cocktail, we recommend Vignarosa Prosecco. If you want to cut down on the sugar why not try Masia Bou Cava to mix magic with!

Cheers and Merry Christmas from The Fizz Company