Cocktail Cabinet: The Bubbly Italian That's Challenging Champagne
Sam Murphy - December 28, 2004
 The party season is upon us and, of course, the ultimate party night of the season is New Year's Eve. It's the time to look back on hard-won triumphs, joy, pain and disappointments.
If we choose to celebrate with family and close friends, we create a safe space where we can dance atop the tables or cry under neath them – whichever the mood.
And if you have the party at home, you will want to make that extra effort and come up with a few special drinks.
Champagne is the obvious choice for a toast, but to spend less and provide more for your guests, Prosecco, the fragrant sparkling wine from the north of Italy, is the fashionable choice of the moment. Less fizzy than champagne, lighter and more gentle in flavor, Prosecco also lends itself to tantalizing aromatic cocktails.
The most famous is the Bellini (often erroneously made with champagne, which is too strong), invented in the 1930s by Giuseppe Cipriani of Harry's Bar in Venice. It's very simple to make - put a spoonful of good white peach puree in the bottom of a champagne flute, then slowly add chilled Prosecco, stirring gently when it fizzes up.
Or for a variation on one of this year's favorites, try a Cosmobellini - shake together 1oz. of premium vodka, 1/2 oz. of Cointreau, a fresh lime wedge squeezed, 1/2 oz. of peach puree and a splash of cranberry juice. Strain into a large cocktail glass and top up with Prosecco.
The Cuban Mojito (white rum, fresh mint, lime and sugar) also lends itself well to the Prosecco treatment - just serve in a tall glass, and top up with Prosecco rather than soda.
An attractive bonus is that Prosecco weighs in at only 11% alcohol, so you shouldn't need to worry about that nasty little hangover cure the next morning involving a raw egg yolk ...
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©2004 The Belfast Telegraph Digital
