Cut the lime in half. Squeeze the juice from one half into a serving jug. Chop the other half of the lime into thin rounds and place into the jug with the oranges and the ice. Pour over the Prosecco, juice, vodka and triple sec and stir. Serve immediately.
Monday, November 28, 2016 - 20:59
Combine simple syrup, cranberry juice and Pinot Grigio. Pour over ice and top with Prosecco. Serve garnished with rosemary, orange wedge and cranberries, if desired.
Monday, November 28, 2016 - 20:52
Peel and chop 2 plums.
Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. (You can also muddle right in the glass if you prefer to have bits of fruit in your cocktail!)
Shake with ice in a cocktail shaker.
Friday, September 30, 2016 - 12:50
Add watermelon and Prosecco together. Stir.
Add leaves to top to garnish.
Serve with small watermelon slices.
Saturday, July 2, 2016 - 12:28
Add a few fresh berries to each well of an ice cube tray. Fill the wells with water and freeze until solid.
In a small saucepan, combine the lemon juice and sugar over medium heat. Let cook, stirring occasionally, until the sugar has dissolved completely. Transfer to a large liquid measuring cup, cover and chill until ready to serve.
Saturday, July 2, 2016 - 12:22
In a large pitcher, pour prosecco, lemonade, club soda
Whisk ingredients together
Serve over raspberries, garnished with mint, if desired.
Friday, June 17, 2016 - 07:34
Fill a pitcher with slices of citrus fruits. Pour the bottle of Prosecco over the fruits. Slowly pour the Orange Juice. Fill champagne flutes with prepared Mimosa and add a splash of cranberry juice to each.
Saturday, March 5, 2016 - 11:57
Combine into a tin, shake vigorously
Pour into goblet with new ice
Top with Ecco Domani Prosecco
Garnish with a skewer of pineapple and grapes
Thursday, May 7, 2015 - 08:00
Bring the stock slowly to the boil.
Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade.
Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.
Add the rice and cook, stirring, for a minute or two, then add the wine.
Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more.
Friday, May 1, 2015 - 21:40
Pour 1.5 oz of Ecco Domani Prosecco into a tin
Add 1 oz of Gin
Add 1 oz of fresh lemon juice
Add .5 oz of peach liquor
Add .5 oz of simple syrup
Add ice and shake vigorously
Strain into glass
Tuesday, April 28, 2015 - 22:53