Prosecco Cocktails Recipe Book by Laura Gladwin

Prosecco Cocktails Recipe Book by Laura Gladwin

Product number: 45965

With its crisp, zesty bubbles and light, fruity flavour, Prosecco has become renowned as the ‘party in a bottle’ – it’s even overtaken champagne as the must-have fizz for celebrations in the UK – but did you know it’s great in cocktails too? Laura Gladwin introduces a whole new world of prosecco in her book Prosecco Cocktails: 40 Tantalizing Recipes for everyone’s Favourite Sparkler.

If you’ve ever holidayed in Italy, you may have experienced the classic Aperol Spritz – drunk at any time of day from breakfast to nightfall, by all types and by both sexes, from builders and bicyclists to sophisticated Italian senoras sitting around Roman plazas – but there’s a whole world of possibilities beyond the Spritz… From Prosecco-led twists on classic cocktail recipes like the mojito or the Cosmopolitan, through barnstorming party drinks like Sangria Blanca, to nightcaps and surefire hits for festive fiestas, this little book has something for everyone and to suit every possible occasion. So, no matter whether you’re planning a smart cocktail evening, a wedding reception, a girls’ night in, a hen party, a baby shower or even a backyard barbecue, we’re sure you’ll find inspiration inside the pages of this little treasure. Open up your drinks cabinet and get ready to party!

What Makes Prosecco Special?

Mostly made from the Glera grape which originates in the Treviso hills of the Veneto region, north of Venice, it’s made in a very similar way to French champagne, with natural bubbles that are created during the fermentation process. But, it’s important to note that Prosecco bubbles are lighter and finer than in other sparkling wines – which makes it a ‘frizzante’ wine rather than just fizz – and since 2009 Italian wine regulations have meant that only wine from this particular region can be labelled as Prosecco. And Prosecco producers will tell you that true Prosecco should only ever come in glass bottles, ideally bottled in the Italian way with a knotted string ‘cage’ rather than wire.

About the Author

Laura Gladwin trained at Leith’s School of Food and Wine before working as a freelance chef. She then spent five years at one of London’s biggest party design companies, where she devised spectacular cocktail lists for more than 500 events. She now works as a writer and editor specialising in food and drink, writing for the Good Food Guide and editing high-profile cookery books for chefs including Ferran Adrià, René Redzepi and Heston Blumenthal.

Hardback, 64 pages

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