Combine Mionetto IL Prosecco, pomeranate juice, seltzer and vodka in a large bowl or pitcher. Serve over ice with a twist of lemon to garnish.

Makes 6 servings, 3/4 cup each.

In mixing container, muddle blackberries with agave nectar.

Add Guava, Premium Triple Sec, rum, and 5 oz ice.

Shake vigorously and then strain into a martini glass.

Float Mionetto Prosecco and serve.

Step One: Pour 2oz of orange juice and 1/2oz of pomegranate juice into a flute.

Step Two: Pour 2oz of Mionetto Prosecco Brut into the flute with the juices.

Step Three: Enjoy.

Step 1: Pour 2 oz of Mionetto Prosecco into a flute glass.

Step 2: Pour 1 oz Amaretto liquor into flute with Mionetto Prosecco.

Step 3: Pour 1/2 oz of Creme De Cacao into flute with Mionetto Prosecco and amaretto.

Step 1: Pour 2 oz Mionetto Prosecco into a martini glass.

Step 2: Pour 1 oz espresso vodka into martini glass with Mionetto prosecco.

Step 3: Pour 1 oz espresso liquor into martini glass with Mionetto Prosecco and espresso vodka.

Pour Mionetto into glass. Slowly add beer. Stir gently - if needed.

1. Combine all ingredients,except Mionetto Prosecco, in blender,saving 1 kiwi slice for garnish.

2. Blend until smooth.Pour into cocktail glass,float Mionetto Prosecco on top.Garnish with kiwi slice.

1. Muddle orange and lemon slices with sugar in cocktail mixer.Strain into fluted glass.

2. Top with Mionetto Prosecco.Garnish with slice of orange and lemon.

In a flute glass squeeze the lime wedge to release its juice and drop into the bottom of the glass. Add in the Black Currant Juice and then top off with the Mionetto Prosecco.

In a flute glass combine the apple cider and calvados by stirring them together with the cinnamon stick. Add in the Mionetto Prosecco and enjoy!

Combine lemon juice and simple syrup in the bottom of a punch bowl. Add Mionetto Prosecco, Rye Whiskey, and strawberry syrup to the lemon & sugar mixture, and place an ice ring into the punch. Using ladle, circulate punch over ice ring to chill. Add strawberries used to make strawberry syrup and serve in individual punch cups.

*Strawberry Syrup:
Cut 1 cup of strawberries into quarters and place in a heat-proof bowl. In a saucepan, combine 1 cup of sugar with 1 cup of water. Heat and stir until sugar is dissolved. Pour hot syrup over strawberries and let sit for 6 hours, stirring occasionally. Strain out strawberries, and set aside. Strawberry syrup may be refrigerated in an air-tight container for up to 1 week.

Rim a rocks glass with vanilla sugar and add ice. Add Vodka and Chai tea. Top off with Mionetto Prosecco Brut.

Combine ginger, lime and pomegranate juice in a cocktail shaker and shake with a small amount of ice. Strain into a flute glass. Fill to top of glass with Mionetto Prosecco Brut. Garnish with twisted lime peel.

Prepare extra-strong green tea in advance by brewing three tea bags in 2 cups of water and steeping until quite dark. Pour green tea, brandy and triple sec over ice in a highball glass. Add Mionetto Prosecco Brut to fill and stir. Garnish with fresh lime leaves.

Stir together drink ingredients. Serve over ice. Place vanilla bean "stirrer" in drink then garnish rim with group of grapefruit curls.

Servings: 1 cocktail.

Place all drink ingredients in a blender for 5 seconds. Pour through a fine mesh strainer or cheese cloth. Chill drink until cold then serve in a well-chilled martini glass. Place pear slice firmly on rim then sprinkle pomegranate seeds in drink.

Note: I did not recommend shaking the cocktail with ice (as with a traditional martini) for fear it would water the flavor down too much.

Servings: 2 cocktails.

Place sugar and orange zest in small dish just large enough in diameter to take the rim of a flute glass. Wipe the rim of each glass with the orange slice and dip into the sugar-zest mixture.

Turn over and let dry.

Gently mix curacao with ice cream in glass being careful of the rim. Fill with Mionetto IL Prosecco, stir.

Rim a glass (not a flute) with the sugar.

Pour 2 oz of the grapefruit juice into glass, then 1 oz Premium Triple Sec.

Fill remainder with Il Prosecco.

Zest grapefruit to get a nice curl, swirl the curl around glass once and allow to sink to the bottom.

Serve!

Rosemary Simple Syrup
In a small saucepan, bring water and sugar to a boil and stir until sugar dissolves. Add 3 5-inch rosemary sprigs and reduce heat to a simmer for three minutes. Cool mixture completely and discard rosemary sprigs.

Martini
Mix rosemary simple syrup with the orange liqueur and chill in a cocktail shaker.
Add ice to the shaker and shake vigorously. Strain into martini glasses and fill each with Mionetto Prosecco Brut.
Garnish each glass with a small sprig of rosemary.

1. Start with 3 oz. of Mionetto Prosecco Brut in a glass.

2. Mix in 1 oz. of Orange Juice. followed by the 1 oz. of strawberry juice.

3. Mix in 1 oz. of Mionetto's IL Prosecco.

3. Top it off with 1 cherry.

Into a flute pour the juice followed by the Mionetto Prosecco, float the Premium Triple Sec on top just before serving.

Take a martini glass; rim the edge with the Premium Chocolate Sauce, then stick to the rimmed edge Cayenne Pepper spice. Drizzle a little chocolate sauce on the inside of the glass. Pour in Mionetto's Prosecco Brut. Finish by putting in one chocolate morsel into the glass.

1) Juice and strain 3-4 blood oranges.

2) Add 2 oz. of freshly squeezed Blood Orange juice into a flute glass.

3) Add 1 tbsp. cranberry juice.

4) Fill glass with chilled Mionetto Prosecco.

5) Garnish glass with a slice of blood orange.

5) Enjoy!

Cube the melon and pour one bottle of Mionetto Prosecco over the melon. Refrigerate for 1 hour in a container with a tight lid to allow infusion.

Place ice in each highball or iced tea glass, add 1 ounce vodka and 2 ounces lemonade concentrate. Strain Mionetto Prosecco into each glass to fill. Add a stick of skewered cubed melon, layered with a ribbon of prosciutto ham folded back and forth on itself a few times, between the layers of fresh mellon; use as a stiring stick for each drink.

Slowly MIX all ingredients and pour in ice cream maker to make thick, slushy sorbet concoction.

NOVELLO CAVIAR:
(in the style of El Bulli)
Reduce Wine and add gelatin to thicken. Let cool.
Dissolve sodium citrate in water; incorporate alginate into Novello Gelatin with a hand blender. Mix two liquids.

CC WATER BATH (for Spherification):
With a squeeze bottle or large syringe DROP Novello mixture into calcium chloride bath.…one at at time. Caviar size balls will form and fall to the bottom. Scoop them up, strain & lightly rinse and refrigerate until ready to use.

Scoop out Mionetto Frost into martini glass. Sprinkle garnish (champagne grapes and/or Novello caviar) and serve with demitasse spoon on the side.

Dip a flat glass in fresh orange juice (to wet the rim) and coat with orange sherbet-colored bar sugar (if necessary, prepare sugar: place one cup of sugar in a zip lock bag, add one drop of orange food coloring, and shake until sugar takes on a light color).

Pour 3 ounces of Mionetto Prosecco. Top with 1 ounce of Italian bitter liqueur. Garnish with a twisted very thinly sliced fresh orange slice.

Salute!

Take a flute.

Add Absnithe and Simple Syrup.

Pour Mionetto Prosecco.

Garnish with a Lime Twist.

In 6 ounce flute combine ginger liqueur and pear brandy. Add Mionetto's IL Prosecco. Garnish with pear slice.

1 serving.

Pour stout beer 7/8 0f the way into glass and let rest for a minute or two. Then very slowly pour Mionetto Prosecco until glass is full. Yum.

Pre-preparation:
1) Chill Mionetto Prosecco until ready to serve
2) Carve melon-sized balls of spumoni ice cream with a melon baller and place on a cold sheet pan. Hard freeze ice cream balls on sheet and leave in freezer until ready to serve.

Preparation:
1) Take a fluted glass and place 3-4 of the melon-sized spumoni balls in the glass.
2) Fill with Mionetto Prosecco chilled
3) Garnish with cherry and serve.

1. For Peach Sorbet: In a small saucepan, combine sugar, water, and corn syrup. Stir over medium heat until boiling; let boil for 1 minute. Place pan in an ice bath or refrigerate to cool. Place sliced peaches in a food processor and sprinkle with lemon juice. Pour cooled syrup over peach slices and puree until smooth. Pour into ice-cream machine and process according to manufacturer's directions. Place in freezer for at least 3 hours prior to serving.

2. For Raspberry Simple Syrup: Place sugar and water in a small saucepan and bring to boil over medium heat, stirring until all the sugar is dissolved. Press raspberries through a sieve, into a bowl, using the back of a wooden spoon. Discard seeds and add raspberry pulp to the boiling simple syrup. Let boil for 1 minute, stirring occasionally. Cool syrup in an ice-water bath or in refrigerator. When cool, pour into a container with a tight-fitting lid and refrigerate until ready to use.

3. Assemble Bellinis.

In a tall glass, combine orange liqueur and coconut rum. Fill glass with chilled Mionetto Prosecco Brut. Enjoy and escape…

Pour the Mionetto Prosecco Brut, liqueurs, and lime juice over ice in a cocktail shaker and shake well. Pour the grenadine into a chilled martini glass and carefully strain the shaken mixture down the side of the glass to layer the mixture. Garnish with a ginger strip.

Into a shaker combine the ice, Mionetto and both liqueur's.

Shake very well.

Meanwile, combine the sugar and chilie powder- coat the rim of a Martini glass.

Strain the cocktail into the glass and garnish with the caramelizae sarano.

Pour Mionetto IL Prosecco and orange juice over ice. Add an orange slice on edge of glass for garnish.

Pour all ingredients in a large pitcher expect black pepper. Pear sugar rim with pear nectar and sugar. Pour ingredients in glass and sprinkle pepper.

In a martini glass, mix together the Mionetto Prosecco Brut, apple juice and warm apple cider. Top with whipped cream sprinkled with cinnamon and nutmeg. Serve with cinnamon stick.

Chill an 8 oz Manhattan Glass, rub rim with grapefruit zest.

In small shaker mix grapefruit juice and pear brandy with a few ice cubes, swirl to chill.

Pour juice/brandy combination into manahattan glass, top with Prosecco.

Garnish with grapefruit zest curl.

Take a pint of sweet, fresh raspberries and muddle them with good quality honey to taste, a dash of brandy and a pinch of sugar. Pour into your glasses and top with Mionetto Prosecco. Float a berry or two on top with a sprig of mint.

Pour Sweetened Lime Juice in flute glass.

Add limoncello and Mionetto Prosecco Brut.

Submerge a very small twist of Lemon.

Pour grenadine into flute glass.

Add Pomegranate Juice and Mionetto Prosecco Brut.

Garnish with Pomegranate fruit.

Peel peach and mango, then remove the seeds from the middle of fruits, then cut fruits into chunks, then put chunks of fruit into blender add the 1 cup of ice, next put a half of bottle of Mionetto Prosecco into blender, then blend together the ingrediants, take a glass pitcher to put mixer of mionetto fruit sparkling into, take cocktail glasses and a slice of lemon to rub around glasses, then add salt like if you were making a margarita, then pour the mionetto fruit sparkling into cocktail glasses, then for garnish add some fresh mint leaves and cherries.