3 minute read
Add A Splash - Zonin
Add a Splash of Zonin Prosecco
From the Veneto region in Northeast Italy, Zonin Prosecco is made from the Glera grape using the Charmat process, which (unlike Champagne) involves creating bubbles en masse. The bubbles are lighter, and the process remains largely unchanged since early Roman times.
Zonin Prosecco’s pear, apple, and soft citrus favor profile makes it a perfect base in classic and modern cocktails, mixed with a variety of fresh fruit juices for different versions of easy-to-make cocktails.
Zonin Wine Ambassador, Matteo Pizziol explains, “Zonin approached the cocktail world with the classic Bellini and Rossini—fruity cocktails that go well with the fresh flavor of our Prosecco and with our history, as they were created by an Italian in Venice. As an added fun fact for bartenders—The Spritz—originated from the German verb “spritzen,” which means to splash.”
For Pizziol, experimenting with Zonin Prosecco in classic cocktails is a must try. “First, Prosecco can be used in the making of almost every cocktail to make it “Royale,” for example you can add it to the Negroni to get an easier drinking version, the Negroni Royale. Then you can try to use it instead of the soda or sparkling water, to have a different version of your favorite cocktail (of course a better one). An example of this is the Old Cuban, which is a Mojito with black rum and Prosecco instead of soda and, quite frankly, you need to try it!”
Pizziol offers advice for bartenders mixing with Prosecco, “Always add Prosecco last and it’s better to pour the wine over rounded side of a bar spoon to retain carbonation.”
Strawberry Spritz Cocktail
INGREDIENTS
½ oz. Vodka Zonin Prosecco 2 oz. muddled strawberries ½ oz. orange juice
PREPARATION
Add the muddled strawberries into a champagne flute, add orange juice and vodka. Tilting the glass, slowly add the Zonin Prosecco. Stir gently, garnish with strawberries.
Add a Splash of Zonin Prosecco
French 75
INGREDIENTS
½ oz. Gin Zonin Prosecco Cuvée 1 Tbsp Lemon Juice 1 tsp Sugar Syrup Lemon Zest
PREPARATION
Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with Zonin Prosecco Cuvée. Gently stir and garnish with a slice of peeled nectarine.
Grilled Peach and Prosecco
INGREDIENTS
1 bottle Prosecco Zonin 2½ oz. rosemary syrup* 2 grilled peaches** Sprig of rosemary (for garnish)
PREPARATION
*In a small saucepan over medium heat, combine 240g caster sugar and 240ml water. Add 2–3 sprigs rosemary, cook for about 7 minutes while stirring occasionally, and remove from heat once sugar has completely dissolved. Strain into airtight container and allow to cool before using.
**Heat grill to high. Cut peaches in half and remove stones. Lightly brush cut sides of peaches with oil of choice. Place peaches on baking tray, cut side up, and grill for a couple of minutes. Once grilled, add peaches to food processor and puree until smooth. Strain juice and refrigerate until completely chilled. You should have about 180ml juice. Add rosemary syrup to peach juice, to taste.
Add about 120ml of the rosemary-infused juice to a tall glass filled with ice and top with Prosecco. Garnish with sprig of rosemary, to serve.
N EW YORK INTL WINE COMPETITIO N 2021
Ital y Prosecco Producer of the Year
