Prosecco Is Not a One-Trick Pony
Prosecco is far more versatile than simply being poured into a flute. Its fresh, fruity, and easy-drinking character makes it ideal for spritzes, Bellinis, and cocktails, while Australian Prosecco has added another dimension to the category. From casual drinks to modern bar menus, Prosecco has plenty of tricks up its sleeve.
Prosecco's Popularity Keeps Growing
Prosecco has become one of the fastest-growing sparkling wine categories by volume, thanks largely to its approachable style, affordability and unmistakably easy-drinking character.
In Australia, demand has grown alongside the arrival of increasingly quaffable Italian Prosecco brands. You'll find it everywhere from pubs and pizzerias to major retailers, making it one of the most accessible sparkling wines around.
But the story doesn't stop with Italian Prosecco.
Australian producers have also embraced the variety, particularly in King Valley, north-eastern Victoria, where some of Australia's earliest Prosecco plantings took root. Vineyard plantings have since expanded dramatically as consumer interest in the style has taken off.
And while the conversation around Prosecco's name and geographical rights can get complicated, there's no denying that Australian Prosecco has carved out its own place in the market.
Beyond the Pop and Pour
Here's where things get interesting.
Prosecco isn't just something you pop, pour into a flute and drink. Its lively bubbles, fresh fruit character, and approachable profile make it an incredibly useful ingredient behind the bar.
It works beautifully:
- On tap for high-volume venues
- In spritzers for easy-drinking aperitivo-style serves
- In cocktails where its bubbles add freshness and lift
- In Bellinis alongside fruit flavours
- In modern bar creations that put a fresh spin on sparkling wine
Of course, few Prosecco-based drinks are as famous as the Aperol Spritz. Spend an afternoon in Milan and you'll quickly understand why the combination of sparkling wine, bitter orange and soda has become such a global favourite.
The appeal is simple: refreshing, sociable and incredibly easy to drink.
4 Prosecco Cocktails Worth Trying
Our friends at Winston's in Hong Kong have developed some creative serves that show just how flexible Prosecco can be.
1. Gingerbread Bellini
A wintery twist on the classic Bellini, combining gingerbread spice with gin, lemon and sparkling Prosecco.
Ingredients
- 20ml Eddie McDougall Prosecco
- 20ml gingerbread syrup
- 20ml Glendalough Gin
- 10ml lemon juice
- 70ml Eddie McDougall Prosecco, to top
- Lemon twist, to garnish
Method
Shake the first four ingredients with ice. Double strain into a chilled coupe glass, top with Prosecco and finish with a lemon twist.
2. Raspbellini
Bright, fruity and seriously easy to make, this is a simple raspberry-driven take on the Bellini.
Ingredients
- 10ml lemon juice
- 20ml raspberry gum
- Eddie McDougall Prosecco
- Passion fruit twist, to garnish
Method
Add lemon juice to a coupe glass, top with Prosecco, and add the raspberry gum. Finish with the garnish.
3. Negroni Sbagliato
The classic Negroni gets a bubbly makeover by swapping the traditional spirit component for sparkling wine.
Ingredients
- 40ml Campari
- 15ml Asterley Vermouth
- 60ml Prosecco
- Orange slice, to garnish
Method
Add the ingredients to a mixing glass with ice. Stir gently until chilled and diluted, then strain into a coupe glass. Garnish with an orange slice.
4. Hechicerafall
A tropical, rum-based cocktail where passion fruit and Prosecco come together for a refreshing finish.
Ingredients
- 40ml rum
- 20ml passion fruit
- 20ml sugar syrup
- Eddie McDougall Prosecco
- Passion fruit and lemon twist, to garnish
Method
Shake the rum, passion fruit and sugar syrup with ice. Fill a Collins glass with fresh ice and double strain the mixture into the glass. Top gently with Prosecco, add a splash of passion fruit, and finish with a lemon twist.
Why Prosecco Works So Well in Cocktails
For restaurants, hotels, bars, and other hospitality venues, Prosecco's versatility is a big part of its appeal.
| Prosecco characteristic | Why it works |
|---|---|
| Fresh fruit character | Complements berries and tropical fruit |
| Natural bubbles | Adds lift and texture |
| Approachable style | Appeals to a broad audience |
| Accessible price point | Works well for high-volume serves |
| Cocktail-friendly | Easily adapts to modern drink menus |
The takeaway? Prosecco isn't simply a sparkling wine for celebrations. It's a flexible, modern drink that can move effortlessly from brunch to aperitivo hour and from the bottle shop to the cocktail menu.
So next time you reach for a bottle, don't just pop it and pour.
Get creative.
FAQs
Is Prosecco only good for drinking on its own?
No. Prosecco is highly versatile and works particularly well in spritzers, Bellinis, and sparkling wine cocktails.
Can you make cocktails with Prosecco?
Yes. Prosecco is widely used in cocktails such as the Aperol Spritz, Negroni Sbagliato and Bellini.
What is Australian Prosecco?
Australian Prosecco is sparkling wine made in Australia using the Prosecco grape variety, with King Valley in Victoria being one of the country's key regions for the style.
What food goes well with Prosecco?
Prosecco's fresh acidity and bubbles make it a good match for lighter dishes, fried foods, seafood, antipasti and salty or spicy snacks.
Is Prosecco good for restaurants and bars?
Yes. Its approachable style, versatility, and suitability for cocktails, spritzes, and by-the-glass service make Prosecco particularly useful for hospitality venues.