by Amy Zavatto
COUNTESS CRAWLEY
Oh, Countess Crawley. You of the high-stacked hair and demure Victorian dresses. But while the Countess is ever the straight-backed, pursed-lipped arbiter of manners and good taste, beneath that buttoned up, feather-accented, begloved exterior is the woman who had an affair with a Russian prince. That Countess? She’d like a genteel little cocktail with her name on it. A little dose of lavender-hued crème de violette, fresh lemon and sprightly Prosecco seems just the trick.
INGREDIENTS
22ml (¾fl oz) crème de violette
22ml (¾fl oz) freshly squeezed lemon juice
30ml (1fl oz) gin (for this recipe, I prefer something floral, such as NY Distilling’s Dorothy Parker American Gin)
60ml (2fl oz) extra dry-style Prosecco
a blackberry, to garnish
INSTRUCTIONS
Combine the crème de violette, lemon juice and gin in an ice-filled shaker. Shake well and strain into a tulip glass. Top with the Prosecco and garnish with a blackberry.
HOW BLUE AM I
I wrote my book, Forager’s Cocktails, because I suspected that there were a lot of people like me out there: that is, folks who might be brave enough to pick up stinging nettles to see what they might inspire, but also those who really relish what to me is the kernel of the whole idea – using fresh, in-season items, be they from a woodland hike or a safari through your local farmer’s market. You can forage for wild blueberries not too far from where I live, but you can also nab some pretty nice ones at the greengrocer. And picking off a handful of fresh basil leaves? Ahhh – such a beautiful scent and totally great combo with the fruit, lemon juice and Prosecco!
INGREDIENTS
2oz (60g) fresh blueberries, plus 3–4 to garnish, rinsed
15ml (½fl oz) Basil Simple Syrup
45ml (1½fl oz) vodka
22ml (¾fl oz) freshly squeezed lemon juice
90ml (3fl oz) brut-style Prosecco
INSTRUCTIONS
Drop the blueberries into a shaker. Add the Simple Syrup and muddle thoroughly. Fill with ice, add the vodka and lemon juice and shake well. Strain through a fine mesh sieve into an ice-filled double rocks glass. Top with the Prosecco and garnish with the remaining blueberries.
TEQUILA SUNRISE & SHINE
Like the Old Fashioned and other cocktails that were invented at the turn of, or early part of the 20th century, the Tequila Sunrise’s original demure combo of tequila, crème de cassis, lime juice and soda water got entirely lost in the shuffle of the sweet and lowdown 70s. Swap the soda water for a brut-style Prosecco and this classic cocktail sparkles even brighter from the first sip.
INGREDIENTS
45ml (11/2fl oz) silver tequila
22ml (¾fl oz) crème de cassis
15ml (½fl oz) freshly squeezed lime juice
60–90ml (2–3fl oz) brut-style Prosecco
a lime twist, to garnish
INSTRUCTIONS
Combine the tequila, crème de cassis and lime juice in an ice-filled shaker. Shake well and strain into an ice-filled double rocks glass. Top with the Prosecco and garnish with the lime twist.
70s TEQUILA SUNRISE
Now, before you go kicking the popularized sweet ’n sticky version of the Tequila Sunrise to the curb, consider instead just giving it a little fresh intervention. High-fructose corn syrup juices and mixers? Ick. Grab a couple of oranges, mix up some easy-peasy homemade grenadine and take the shame out of that Sunrise. With a little brut-style Prosecco (going dry in sparkling style here adds some nice balance to the drink’s inherent fruitiness), this updated 70s sipper becomes a whole new modern-day hit.
INGREDIENTS
45ml (1½fl oz) reposado tequila
60ml (2fl oz) freshly squeezed orange juice
8ml (¼fl oz) Grenadine
60–90ml (2–3fl oz) brut-style Prosecco
an orange slice, to garnish
INSTRUCTIONS
Pour the tequila, orange juice and Grenadine into an ice-filled highball glass. Give it a good stir and top with the Prosecco. Garnish with an orange slice and pop in a straw.
FELIX’S OTHER FIZZ
The classic Kir cocktail was invented by, and subsequently named after, the Canon Felix Kir, mayor of Burgundy and champion of all the delicious things that come from that lovely area of France, like crème de cassis and the traditional Kir (that uses a still white wine made from the grape Aligote). Swap out the latter for a little sparkly Cremant de Bourgogne, and you’ve got yourself a Kir Royale. And as long as we’re riffing, Prosecco makes a pretty lovely substitute – just make sure you go with a brut style, as the cocktail is not meant to be sweet. And if you can find yourself a bottle of extra brut-style? Go for it! Your refreshed senses will thank you.
INGREDIENTS
8ml (1/4fl oz) crème de cassis
120ml (4fl oz) brut- or extra brut-style Prosecco
a raspberry, to garnish
INSTRUCTIONS
Pour the crème de cassis into a flute. Top with the Prosecco and garnish with a raspberry.
KIWI COOLER
The soft, fleshy texture of kiwi fruit responds well to a little time in the freezer. Whiz it up with a gin like Hendrick’s (with its pretty cucumber and floral notes) and a little mint simple syrup, top with a glug of extra dry-style Prosecco, and you have a super-chilly, sparkly cooler ripe for the quenching.
INGREDIENTS
4 kiwi slices, just frozen (about 1 kiwi), plus 1 unfrozen slice to garnish
15ml (½fl oz) Mint Simple Syrup
8ml (¼fl oz) freshly squeezed lime juice
30ml (1fl oz) Hendrick’s gin
60–90ml (2–3fl oz) extra dry-style Prosecco
a fresh mint sprig, to garnish
INSTRUCTIONS
Remove the kiwi slices from the freezer when they are just starting to harden. Drop in a blender or food processer with the Mint Syrup and lime juice, and blend until smooth. Strain through a fine-mesh sieve and pour into a tulip glass. Top with the Prosecco and garnish with a slice of kiwi and a mint sprig.
KEY PUNCH
(serves 12–14)
Every winter, I head down to Key West, Florida, at the southernmost tip of the United States. When you fly in over the blue gulf, looking at the sailboats dotting the water and all the little islands (or keys) that lead up to Key West, any stress that you might have carried with you onto the plane drops right off once the wheels hit the ground among the swaying palms and hilarious famed crowing roosters. It’s the kind of place, with its abundance of the petite Key Lime fruit, that makes you thoroughly understand why Ernest Hemingway found his way down there and lingered. The following is my riff on a large-format Hemingway Daiquiri – with bubbles, because Key West is nothing if not a super fun town.
INGREDIENTS
1 ice ring (see page)
240ml (8fl oz) white rum
120ml (4fl oz) triple sec
120ml (4fl oz) freshly squeezed lime juice
480ml (16fl oz) unsweetened pineapple juice
120ml (4fl oz) Simple Syrup
1 x 750ml (26fl oz) bottle of extra dry-style Prosecco
1 lime, sliced into thin rings
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 5 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with lime slices. Ladle into punch cups and serve.
CHRISTMAS BRUNCH PUNCH
(serves 12–14)
Red, bubbly and entirely festive, this spicy punch is the perfect crowd-pleaser, whether you’re inviting family and friends into your own home (which, really, is the genius of punch – it keeps you from having to constantly worry about ingredients for a million different mixed drinks), or looking for something to take to a party you’re attending to help your host enjoy the party, too!
INGREDIENTS
1 ice ring (see page)
120ml (4fl oz) pomegranate liqueur (I use PAMA)
480ml (16fl oz) pomegranate juice
120ml (4fl oz) pear juice
120ml (4fl oz) freshly squeezed lemon juice
60ml (2fl oz) Cinnamon Simple Syrup
1 x 750ml (26fl oz) bottle of brut-style Prosecco
fresh pomegranate seeds, to garnish
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 5 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with the pomegranate seeds. Ladle into punch cups and serve.
A great way to make this punch even more festive is to wet the rim of 12–14 rocks glasses with lemon juice (use the lemons you squeezed for the juice). Combine 100 grams (3 ounces) sugar with 1 tablespoon ground cinnamon on a flat plate, and dip the rims of the glasses in the sugar mixture. Allow to dry and set out for your guests to fill with punch.
FIZZY LEMONADE PUNCH
(serves 12–14)
Great for an afternoon party or Sunday brunch with friends. Whip up this easy, lemony punch to impress a crowd without having to put in very much effort!
INGREDIENTS
1 ice ring (see page)
480ml (16fl oz) gin
240ml (8fl oz) freshly squeezed lemon juice
8ml (¼fl oz) orange flower water
120ml (4fl oz) Mint Simple Syrup
1 x 750ml (26fl oz) bottle of brut-style Prosecco
1 lemon, sliced into thin rings
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 4 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with lemon slices. Ladle into punch cups and serve.
SPARKLING SIDECAR PUNCH
(Serves 10)
This is another classic cocktail that translates well into a larger format drink for a crowd – and is even more delicious with the addition of a brut-style Prosecco. While you can make most of the punch ahead of time, remember not to add the Prosecco until just before your guests arrive. That way, the bubbles will stay bubbly for a while after they arrive.
INGREDIENTS
1 ice ring (see page)
240ml (8fl oz) brandy
60ml (2fl oz) triple sec
180ml (6fl oz) freshly squeezed lemon juice
120ml (4fl oz) Simple Syrup
1 x 750ml (26fl oz) bottle of brut-style Prosecco
1 lemon, sliced into thin rings
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 4 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with the lemon slices. Ladle into punch cups and serve.
GREYHOUND PUNCH
(serves 12–14)
Modern versions of the Greyhound more often than not use vodka – a blank slate for the puckery citrus of the grapefruit juice. However, if you’re a gin lover (like me!), feel free to sub in a citrusy-style gin.
INGREDIENTS
1 ice ring (see page)
240ml (8fl oz) vodka
480ml (16fl oz) grapefruit juice
120ml (4fl oz) Honey-Basil Syrup
1 x 750ml (26fl oz) bottle of extra dry-style Prosecco
1 grapefruit, sliced into rings and then cut into half-moons
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 3 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with grapefruit slices. Ladle into punch cups and serve.
BARDSTOWN PUNCH
(serves 20–24)
Be it in Scotland, Ireland, the United States, Canada or Japan, tea (iced or hot) spiked with whiskey is enjoyed, and it is a cross-cultural urge for good reason. It’s delicious. This recipe is a nod to Kentucky, a place that some of the great American whiskies have long called home, and where the tradition of sweet tea is a summertime given.
INGREDIENTS
1 ice ring (see page)
360ml (12fl oz) bourbon
1.1 litres (40fl oz) unsweetened peach tea
120ml (4fl oz) freshly squeezed lemon juice
180ml (6fl oz) Honey Syrup
1 x 750ml (26fl oz) bottle of extra dry-style Prosecco
1–2 peaches, cut into thin slices
INSTRUCTIONS
Place the ice ring into a punch bowl. Combine the first 4 ingredients. Give them a gentle stir. Pour in the Prosecco. Garnish with the peach slices. Ladle into punch cups and serve.
INDEX
The page numbers in this index relate to the printed version of this book; they do not match the pages of your ebook. You can use your ebook reader’s search tool to find a specific word or passage.
70s Tequila Sunrise 124
Air Mail 116
amaretto liqueur 60
amaro liqueur 39, 48, 51
Aperol 23, 103
apple 55
apple brandy 67
apricot brandy 95
Autumn Bellini 32
Bardstown Punch 140
basil syrup 16, 17, 63, 139
Bellini (Traditional) 27
bitters
Angostura 39, 87
celery 68
fig 44
habanero 56
lemon 63, 64, 96
lime 99
orange 51, 60
Peychaud’s 52, 87
tiki 112
blueberry 120
Border Pass 107
bourbon 87, 140
brandy 39
Break the Silence 95
brut-style Prosecco 13
Bubbly Jack Rose 67
Calvados 67
Campari 40, 43
Champagne Cocktail 51, 64
Cheers to Sal 48
cherry 52, 115
Cherry-Oh 52
Christmas Brunch Punch 132
cinnamon syrup 17, 18, 132
clementine juice 83
Climb Every Mountain 39
Cognac 44, 47, 56, 64, 92, 112
Cointreau 76, 92, 111
Come on in 63
Countess Crawley 119
cranberry juice 76
crème de cassis 88, 123, 127
Dance Party 72
DOCG 8, 9
Drambuie 59
dry-style Prosecco 14
elderflower liqueur 72, 99
extra brut-style Prosecco 12
extra dry-style Prosecco 13
Felice’s Ferragosto 60
Felix’s Other Fizz 127
Fizzy Lemonade Punch 135
Fizzy Watermelon Margarita 100
Fragola Fizz 36
Galliano liqueur 103
Garden Walk 68
gin 43, 52, 55, 63, 68, 95, 99, 119, 128, 135
ginger syrup 17, 111
Grand Avenue Frolic 76
grape syrup 17, 75
grapefruit juice 92, 107, 108, 139
grappa 91
Green Chartreuse 55
Green Eyes 55
grenadine 17, 67, 124
Greyhound Punch 139
Grown-up Lemonade 96
honey syrup 17, 116, 139, 140
How Blue Am I 120
ice ring 19
ice wine 104
Islay Sour 108
Italian 75 47
Key Punch 131
Kir Royale 88, 127
kiwi 128
Kiwi Cooler 128
Leghorn Spritz 103
limoncello 64, 96
Luxe Life 115
Madras 76
maraschino liqueur 44, 112, 115
margarita 100
Marsala wine 35, 84
melon 84
Mimosa 71, 79, 83
Mimosa Sud 79
Mint 16, 36, 80, 100, 128, 135
Nature, Nurture 99
Negroni 40, 43
Of Course 84
orange juice 60, 71, 76, 79, 124
Paloma 107
pineapple juice 63, 99, 112, 131
Pink Sgroppino 91
Pisco 39
pomegranate
juice 17, 132
liqueur 71, 132
port 56
Positano Pop 64
&n
bsp; Prosecco Saba 24
Puccini 83
punch 131, 132, 135, 136, 139, 140
purée
passion fruit 28
peach 18, 27, 35
spiced pear 18, 32
strawberry 18, 31
watermelon 18, 100
raspberry 91, 127
Rise of the Mojito 80
Rosabel 88
Rossini 31
rum 56, 72, 80, 104, 116, 131
Sbagliato
Sbagliato 2
Scotch 59, 108
Seeds of Change 71
Shiny Nail 59
Ship to Shore 56
Sicilian Spritz 51
simple syrup 16
sloe gin 95
Southern Life 35
Sparkling Bonaparte 92
Sparkling Crusta 44
Sparkling Sidecar Punch 136
spritz 23, 51, 103
strawberry 31, 36, 112
Sunday in the Park 111
Sunshine Superman 104
tea 111, 140
tequila 100, 107, 123, 124
Tequila Sunrise & Shine 123
The Seelbach 87
Tiziano 75
Today’s Winner 112
Tropical Bellini 28
Venetian Spritz 23
vermouth 40, 43, 88
vodka 36, 71, 76, 96, 120, 139
watermelon 18, 100
CREDITS
Amy Zavatto would like to thank:
Editor Hazel Eriksson, for her amazingly good humour, kindness and patience. You made what potentially could have been a really tough process at a really tough time in my life a joy from start to finish – thank you, lady. I owe you some seriously good Prosecco.
Alan Tardi, the US Ambassador to Conegliano Valdobbiadene, for sharing his knowledge, allowing me to feel like I was smack in the middle of a hilly vineyard and making me love Prosecco even more than I did. And Stefanie Schwalb and the Gregory White team in New York City for their invaluable help, resources and generosity. To you all, I raise my glass!
Linda Zavatto and Laura Zavatto – the kind of kick-ass sisters you could only dream up, but they’re really mine. Pearls, both of you.