Prosecco Is Not A One Trick Pony

Statistics have it that Prosecco is one of the fastest-growing categories in the wine world by consumption volumes. From memory, the UK alone consumes 35% of exported Italian Prosecco and this trend is not slowing down anytime soon. Demand for the moussey Italian sparkling has been extremely popular in the mass category as it is known for its affordable nature and its slurp-worthiness.
In Australia, Prosecco consumption has also ballooned in recent years with imports of very quaffable Italian brands. Most of these brands end up being served at volume centric pubs, pizzerias or sold at mega-retailers like Dan Murphy’s. The growing trend has not exclusively shined on the Italian made expressions but opened up the way for Australian, though controversial, expressions of Prosecco. Yes, made in Australia, it is still able to be labelled as a Prosecco. Without getting into the arduous details of naming rights and IP law, Australia has seen significant demand for its interpretation of the sparkling wine. The majority of the early plantings of Prosecco originated in the King Valley, north-eastern Victoria, Australia. Across the country, new plantings have exploded by over 1000%.
The surging demand for delicious Aussie Prosecco has opened up doors for alternative ways to enjoy it. It’s not just a one-trick pony that is popped and poured into flutes and gulped. Instead, it’s often served on tap, made into fancy cocktails and also spritzers. The most famous mixed drink of them all is the Aperol Spritz, which has a huge following and for those who have sat in Milan’s Piazza del Duomo will know this first hand. With this flexible and easy to enjoy wine gaining in popularity it’s only fair to share a few of our favourite concoctions that were recently developed by our friends at Winston’s in Hong Kong.
- 20ml Eddie McDougall Prosecco
- 20ml Gingerbread Syrup
- 20ml Glendalough Gin
- 10ml Lemon juice
- 70ml Eddie McDougall Prosecco (to top up)
Garnish: Lemon twist
- Add the first 4 ingredients into a shaker
- Shake with ice and double strain into a Coupe Glass
- Top up with Prosecco and garnish with a lemon twist
- 10ml Lemon juice
- 20ml Raspberry gum
- Eddie McDougall Prosecco
Garnish: Skewered Passion Fruit Twist
- Prepare Garnish
- Add Lemon Juice to a Coupe Glass
- Top up the glass with Prosecco
- Add Raspberry Gum to the glass
- Add garnish (see picture)
- 40ml CAMPARI 
- 15ml Asterley Vermouth
- 60ml Prosecco
Garnish: Orange Slice
- Add all ingredients into a Mixing Glass
- Add ice and stir gently until nicely diluted 
- Strain into Coupe glass with a Hawthorn Strainer
- Add garnish (see picture)
- 40ml Rum
- 20ml Passion Fruit
- 20ml Sugar Syrup  
- Eddie McDougall Prosecco
*Garnish: Splash of passion fruit lemon twist
- Add all ingredients to shaker, except Prosecco, and shake with ice
- Top a Collins glass up with ice
- Double strain shaker contents into Collins Glass
- Top up gently with Prosecco
- Pour a splash of passion fruit and add a lemon twist 
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