Chilled Magazine - Volume 15 Issue 3

Page 88

ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Always Classic

CINZANO PROSECCO MADE FOR EVERY DAY OR CRAFTING COCKTAILS

Anne-Louise’s 3 things to keep in mind when mixing with Prosecco PROSECCO IS EPHEMERAL If you aren't pouring the whole bottle at once, the bubbles will die sooner than you want them to. Keep a stopper handy to help preserve them between orders.

There are a few things to consider when mixing cocktails with Prosecco, most importantly, not all Proseccos are made alike, and they aren't interchangeable. According to Campari National Brand Ambassador, Anne-Louise Marquis, bartenders should taste Prosecco before mixing with it. “Some Proseccos have more residual sugars than others which will affect the balance of your cocktail,” explains Anne-Louise. “I like Cinzano because it is crisp and dry, making it ideal to mix with.” Cinzano is a classic Italian Prosecco made from Glera, Pinot Bianco, and Chardonnay grapes harvested in September in the Veneto region of Italy. It’s a high-quality DOC sparkling wine made for everyday enjoyment on its own or in cocktails like the Aperol Spritz and Bellini—the two most famous cocktails made with Prosecco, both from Veneto, the same region where the sparkling wine is made.

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CHILLED MAGAZINE

First, the Aperol Spritz was popularized in the 1950s and is now both the iconic cocktail of Venice and the number one cocktail in Italy. The Bellini first made in 1948 by Giuseppe Cipriani, founder and bartender of the legendary Harry's Bar in Venice. Anne-Louise predicts both these drinks are classics and will be mainstays on menus for a long time to come, as well as serve as inspiration for new creative variations. “While the Aperol Spritz will always be queen, we are seeing some new creative takes on “spritz” style drinks that are perfect with Cinzano,” shares Anne-Louise. “I also love the Negroni Sbagliato, a Negroni variation with equal parts Campari, Sweet Vermouth, and Prosecco. Served on ice in a tall glass or wine glass, it is always a delight to give to a Negroni lover looking for something more effervescent. I also love creative Bellini variations, like using mango or passion fruit puree and Prosecco for a tropical twist on the classic brunch cocktail.”

PROSECCO IS BEST SERVED COLD Since you aren't going to shake the Prosecco in your cocktail, it's best to have it chilled and ready before service. Don't mix with room temperature Prosecco even if you are making a drink on ice. PROSECCO HAS A LOW DENSITY If you add it to the glass first, all the other ingredients will "fall through" it and mix naturally. We are used to “topping” a drink with bubbles but pouring the bubbles first and then adding the other ingredients second is better. This method ensures a well-mixed drink without needing to stir. “We see this with the Aperol Spritz,” says AnneLouise. “So I teach people to pour the Prosecco first, then the Aperol, so the drink has a consistent, beautiful orange color.”


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Articles inside

Brand Spotlight - Bacardi Tropical Brand Spotlight - Riga Black Balsam

40min
pages 100-132

Keep Things Light - Luna Nuda

1min
pages 98-99

Prosecco Elevates - Fiol

3min
pages 94-97

Add A Splash - Zonin

3min
pages 90-93

Always Classic - Cinzano

2min
pages 88-89

Add a Little Fun, Guinigi

1min
pages 86-87

Mixing with Prosecco

0
pages 84-85

Riff on a Classic - Drink in the Tropics

1min
pages 82-83

All About Conveinince - Lolea Sangria

2min
pages 74-75

A Healthy Way - Canteen RTDs

4min
pages 76-79

It’s All The Buzz - Buzzbox

1min
pages 80-81

The Proof is in the Can - Sagamore Spirit Turns to Bartenders

2min
pages 72-73

Doing What Tastes Good - Pernod Ricard Enters RTD Space

2min
pages 70-71

The Real Deal - Bacardi Launches Rum Canned Cocktails

2min
pages 66-67

The Royal Treatment - Mimosa Royale

2min
pages 68-69

Food Know How - Green Bell Pepper Juice

1min
pages 58-60

RTD Pioneer - Merrilee Kick, BuzzBallz

1min
pages 62-63

Canned Craft Cocktails

0
page 61

Drink In History - The Long Island Iced Tea

2min
pages 56-57

Spirited Event - Bärenjäger Honey & Bourbon and V-Twin

2min
pages 52-53

Celebrity Sips - Grace and Frankie

2min
pages 54-55

Chilled 100 - Garvey Alexander, Brunch God

2min
pages 48-49

Brand Owner Profile - Ekaterina Kuzmina, NEFT

3min
pages 46-47

Brand Owner Profile - James Middleton, Middleton Mixology

3min
pages 34-35

Tequilera Profile - Ana Maria Romero, Mijenta Tequila

2min
pages 36-37

Crafting Cocktails - Perfect Martini with Salvatore Calabrese

4min
pages 42-45

Ask A Bartender - Kira Webster, indo

4min
pages 38-41

Beverage Program Profile - Zero Proof, Zero Judgement

2min
pages 32-33

Bartender Submission - Jonathan Stanyard, Seattle, Washington

2min
pages 30-31

Bartender Submission - Alli Torres, Miami, Florida

2min
pages 28-29

Behind the Flavored Whiskey Bar

0
pages 26-27

Cool Bottles - The Blues

0
pages 18-19

How to Use Flowers in Cocktails

3min
pages 24-25

Cool Cans - Can You Dig It?

1min
pages 20-21

Anatomy of the Bottle - Baie des Trésors

1min
pages 22-23

A Message from Mike Nardelli

2min
pages 16-17
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