As April fades into May and the temperatures continue to push the mercury north, cocktails continue to bring relief from the heat. And what better way to cool off with some cocktails with a bubbly treat. Ruffino Prosecco offers some great refreshers as we usher in more Springtime refreshers.
The Ruffino Tuscan Cosmo
Ingredients
4 parts chilled Ruffino Prosecco
3 parts chilled cranberry juice
½ part triple sec
Splash of lime juice
Instructions
Combine triple sec and cranberry juice
Pour mixture into glass, filling ¾ full
Top off with Ruffino Prosecco
Finish with splash of lime juice
The Ruffino Sparkling Portofino
4 parts chilled Ruffino Prosecco
1 part pear nectar (or pear juice)
1 strip of orange zest (no bitter white pith)
1 strip of lemon zest (no bitter white pith)
Place two strips of zest into the bottom the flute. Pour pear nectar into flute, filling 1/3 full. Top off with Ruffino Prosecco.
Ruffino Peach Bellini
Ingredients
4 parts chilled Ruffino Prosecco
½ part peach schnapps, to taste
Frozen peaches, sliced
Ice
Make it
In a blender, puree liquor and a few frozen peach slices until slushy in texture
Add more liquor to peaches as needed to taste
Add ice, blend to nice frozen texture
Pour into glass, garnish with peach
The Fresco
4 parts chilled Ruffino Prosecco
1 cucumber
1 lime wedge
Hot sauce
Sea salt
Make it
Peel cucumber and puree in blender
Strain cucumber juice into glass
Top off with Ruffino Prosecco
Finish with a dash of hot sauce and a pinch of salt
Gently stir to combine
Garnish with lime.
Prosecco Spritz
2 parts chilled Ruffino Prosecco
1 ½ parts Aperol
Chilled club soda
1 orange slice
Make it
Combine Ruffino Prosecco and Aperol
Pour mixture into glass over ice, filling ¾ full
Finish with a splash of club soda
Garnish with orange slice
