Prosecco & Elder flower cocktail
- 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
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
- 350ml Martini Rosso
- 150ml gin
- 4 tsp icing sugar
- 24 frozen raspberries
- 2 bottles chilled Prosecco or other sparkling wine
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.
- 500ml peach purée or peach nectar
- 1 bottle Prosecco
Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.
- 100ml Aperol
- 150ml Prosecco
- soda, to top up
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
- 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
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.