5 Cocktails for National Prosecco Day

5 Cocktails for National Prosecco Day

Prosecco became one of the top selling wines in the world after capturing our hearts in the latter half of the early 2000s. Until the 1960s, prosecco was a lot sweeter in taste than our current party fizz. Thankfully, due to great innovations in winemaking techniques in the late 1900s, we now have bubbles fit for every occasion. 

To celebrate National Prosecco day with a nod back to parties of yore, we’ve compiled our favourite prosecco-based cocktails. 


The Aperol Spritz

Enjoyed everywhere from Italian piazzas to your garden patio: The Aperol Spritz. It’s Italy’s favourite cocktail, and it might be ours too. 

Add 90ml prosecco, 60ml Aperol, and 20ml soda water to a wine glass full of ice. Garnish with an orange wedge and enjoy!


Rhubarb Bellini

We love traditional peach bellini, but not everyone wants to make fruit puree from scratch! Our recipe cuts down on prep time and brings a British summertime twist to the Italian classic. 

Simply add 30ml rhubarb soda to your flute and top with prosecco! 

Our sharing bottles make a great addition to any party, with enough soda for everyone to enjoy a cocktail!

Fun fact: Bellini means ‘little beautiful one’


Image of bon accord rhubarb soda, prosecco and a champagne flute with both in it


Bon Accord French 75

This early 20th-century classic blends citrus and bubbles for a zesty tipple

Add 30ml of your lemon juice (we’ve used our cloudy lemonade) to a flute and top with prosecco. It’s easy peasy lemon… you get the idea. 


Limoncello Spritz

Whilst the Aperol Spritz is the most popular, this drink is a modern addition to the spritz family of cocktails. 

Add 90ml prosecco, 60ml Limoncello, and 20ml soda water to a wine glass full of ice. Garnish with a lemon wedge and a sprig of thyme!


A limoncello spritz in a wine glass, with bon accord soda in the foreground, limoncello and prosecco in the background



For fans of the negroni or Aperol spritz.

This Milanese cocktail, meaning ‘mistaken’, originated from a bar owner mistaking sparkling wine for gin when he was making a Negroni in the 1970s. 

Add 30 ml vermouth and 30ml Campari in a glass of ice (we like a wine or rocks glass). Top with prosecco, and a spash of soda water. Stir and garnish with a wedge of orange. 



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