I don't know about you but I need walks by the sea and aperitifs at sunset: that's why today I leave you the recipe of a summer cocktail based on Prosecco rosé Campari and berries. A “summer drink” (English definitely makes more atmosphere). If you follow me on Instagram and Facebook you will know that I have finally furnished the balcony and that I have given up on diy by discarding, repainting and giving new life to used coffee tables and furniture. Well, from what we have the new balcony every day we prepare a cocktail for aperitif, and this right now is one of the most popular. Together with Spanish Red Sangria.
Preparing a good cocktail or long drink is not difficult, but you have to achieve a certain balance between the ingredients. I don't like overly alcoholic drinks, and Gianluca knows it: so now he knows he has to prepare something with a lot of tonic water, lots of fruit and lots of ice. In this case we mixed the new Prosecco Doc Rosè and little Campari Rosso, for a really wonderful bright red color. Inside berries, crushed ice and a little brown sugar. I tell you right away that addictive: a jug goes away in 10 minutes. To accompany him, you can choose a platter of cold cuts and cheeses but also fresh fruit and creamy cheese, for a tasty but lighter aperitif. Never let me then give you the urge to dine!
If, on the other hand, you are inspired by the idea of aperi-cena (word that I honestly hate) you can do a couple of pies. Like that yogurt and peppers, the puff pastry with Parmesan cheese And the salted rice and tomatoes cake. You'll see what a success.
The doses you find are for a person, so be careful of quantities if you want to prepare summer cocktails based on Prosecco rosé Campari and berries for two or more people. And I suggest you do some anyway’ more, because it's fresh and light and comes down that's a beauty. And now I wish you good day!
2 comments
Hello Ada
thank you for this original and fruity cocktail recipe. it changes the sangria …
very good day Friendly Maïté
Thank you as always. Just yesterday, I made two types of sangria, you will see them soon. A warm welcome Ada