Prosecco

Bold cranberry mingles with bittersweet Cynar in this bitter and bubbly variation on the spritz cocktail.

Delicately apricotty, this easy spritz can be made with or without Aperol.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.

Spritzes use mixers and ice, so skip pricey Champagne.

A sparkling drink made blush with a tart beet granita.Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.