Always Classic - Cinzano

Always Classic

CINZANO PROSECCO MADE FOR EVERY DAY OR CRAFTING COCKTAILS

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. 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.”

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.

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.”