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Prosecco & Elder flower cocktail

Ingredients

• For the ice cubes: 8 edible flowers (such as violets or rose petals)
• 200ml cold jasmine tea
• 1 tsp orange blossom honey
• 25ml elder flower cordial
• juice 1 grapefruit
• 75ml vodka
• 300ml Prosecco
• extra ice cubes

Method

Before the Contest, freeze the 8 edible flowers in 8 ice cubes, if you like.

Pour the jasmine tea into a cocktail shaker with the orange blossom honey, elder flower cordial, grapefruit juice and vodka. Add a handful of (normal) ice cubes and shake well.

Strain into 4 tall glasses. Divide the Prosecco between the glasses, then add extra ice and the flowery ice cubes (if using).

Raspberry Martini fizz

Ingredients

• 350ml Martini Rosso
• 150ml gin
• 4 tsp icing sugar
• 24 frozen raspberries
• 2 bottles chilled Prosecco or other sparkling wine

Method

Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill your Champagne glasses, too.

When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving.

Bellini

Ingredients

• 500ml peach purée or peach nectar
• 1 bottle Prosecco

Method

Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.

Aperol Spritz

Ingredients

• Ice
• 100ml Aperol
• 150ml Prosecco
• soda, to top up

Method

Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the Prosecco between the glasses and then top up with soda, if you like.

Hibiscus & Prosecco cocktail

Ingredients

• 100ml vodka
• 25ml ginger cordial
• juice 1 orange
• juice 1 lemon
• a handful of ice
• hibiscus flowers, from a jar (keep the syrup to add at the end)
• 300ml Prosecco

Method

Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.

Line up 4 champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the Prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.