1 bottle Moletto Prosecco 750 ml
14 oz. Apple juice
7 oz. Vodka
1 Green apple cored and sliced
1 Lemon sliced
Instructions
Pour the apple juice, vodka and lemon juice into a punch bowl and chill for 1 - 2 hours.
When ready to serve, add the bottle of Moletto Prosecco, ice, apple and lemon slices to garnish.
Bellini
Ingredients
1 bottle Moletto Prosecco (750 ML)
2/3 cup white peach puree
1 tabelspoon Raspberry puree
Above yields 7 servings
Instructions
Place 1 1/2 tablespoons of peach puree in the bottom of each champagne flute.
Top with two drops of raspberry puree and add Moletto Prosecco.
Cherry Bubbles
Ingredients
1 oz. Cherry Rocher
4 oz. Moletto Prosecco
Instructions
In a wine glass or flute combine Cherry Rocher with Moletto Prosecco.
Garnish with a Lazzaroni cherry.
Cranberry Prosecco Cocktail
Ingredients
1 oz. Cranberry juice (sweetened)
1 Wedge lime
1 Bottle Moletto Prosecco 750 ML
Cranberries (frozen)
Instructions
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Moletto Prosecco. Garnish with 3 or 4 cranberries.
French 75
Ingredients
1.25 oz. Reviseur VS/VSOP
.25 oz. Fresh lemon juice
.25 oz. Simple syrup
Moletto Brut Prosecco
Lemon peel
Instructions
Combine simple syrup, lemon juice and Reviseur cognac in a shaker with ice. Shake and strain into a chilled champagne flute. Top with Moletto Brut Prosecco. Garnish with a lemon twist.
La Signorina
Ingredients
25 ml Lazzaroni Amaretto
10 ml Dry Vermouth
Moletto Prosecco
Garnish: Lemon twist
Instructions
Add Lazzaroni Amaretto and dry vermouth in a Champagne flute. Top with Moletto Prosecco. Garnish with a lemon twist.
Lazzaroni Spring
Ingredients
1 part Lazzaroni Amaretto
2 parts Moletto Prosecco
4 parts Orange juice
Instructions
In an Double Old Fashioned glass with ice add the Amaretto and Prosecco. Top with Orange juice and add an orange slice for garnish.
Put 1 sugar cube in each of 8 Champagne flutes; add 2 tablespoons of pomegranate liqueur to each glass.
Fill glasses with Moletto Prosecco. Garnish, if desired.
Prosecco Pina Colada
Ingredients
1 1/2 parts of Sandy Cay Coconut Rum
1/2 part Pineapple juice
1/2 part Coconut cream
3 parts Moletto Prosecco
Instructions
Pour all ingredients (except Prosecco) into an ice filled shaker.
Shake until cold, pour Moletto Prosecco into shaker and stir.
Strain into a chilled glass.
Garnish with a pineapple wedge.
Prosecco with Red Vermouth and Blackberries
Ingredients
1 bottle Moletto Prosecco (750 ML)
1 cup of Blackberries
3/4 cup Sweet vermouth
2 tablespoons superfine sugar
Garnish: Blackberry
Instructions
Gently stir together blackberries, vermouth and sugar in a bowl. Let stand, stirring occasionally, until blackberries release juices and sugar dissolves, about 1 hour. Spoon 2 tablespoons of the blackberry juice and 4 blackberries into each of 6 Champagne flutes. Top with Moletto Prosecco.
Raspberry Prosecco Bellini
Ingredients
4 oz. Moletto Prosecco
2 oz. Raspberry Liqueur
1 Sprig of fresh basil
Instructions
Pour 2 oz. of Raspberry liqueur into a champagne flute, then add sprig of fresh basil. Top with 4 oz. of Moletto Prosecco and serve.
Fill a 10 oz glass with ice. Add Moletto Prosecco, filling three-fourths full. Top with Campari and simple syrup. Garnish with lime slices.
Serve immediately.
SIMPLE SYRUP
Add 1 part granulated or superfine sugar to 1 part hot water. Stir until completely dissolved and add 1 tbsp. of vodka as a preservative. Store in a sealable container, and refrigerate until use.
DEMERARA SYRUP
In a large pot, add 2 parts Demerara or Turbinado sugar to 1 part hot water. Cook over medium heat, stirring frequently, until the liquid has clarified. Remove from heat, let cool, store in a sealable container, and refrigerate until use.
POMEGRANATE GRENADINE
In a large pot, add 32 oz. of 100% Pomegranate juice and cook over medium high heat. Once liquid has reduced by half, add 16 oz. by volume of superfine or granulated sugar and stir until completely dissolved. Let cool, store in a sealable container, and refrigerate.
CLOVER HONEY SYRUP
In a large container, add 2 parts clover honey to 1 part warm water. Integrate thoroughly with a bar spoon and add 1 tsp. of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.
Spiced Apple Cider
Simmer fresh apple cider in a pot with cloves, allspice and cinnamon sticks for 20 minutes. Let cool then strain out spices. Keep refrigerated.
