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Rossini Cocktail: fresh, sweet and really easy to make. And summer’s here!
The Rossini is the cousin of the Bellini, the famous cocktail made with peach juice which is so very popular in Milan, but in a “pink” version.
Pretty, thirst-quenching and delicious, this drink cannot possibly disappoint.
Its origins date back to the mid-20th century, when it was made for the first time in Venice by the barman Cipriani, at the famous Harry’s Bar. This historic and very fashionable venue, the favourite bar of celebrities such as Ernest Hemingway and Woody Allen, can be considered one of the cradles of the art of mixology. Suffice to say that Harry’s Bar also created the Bellini, the Tintoretto and the Mimosa.
But let’s get back to the Rossini and the reason for its success.
The Rossini Cocktail is very quick and easy to make and requires no particular precision.
Start with fresh, ripe strawberries, roughly 4 or 5 per portion.
Blend the fruit or crush it by hand, pressing it through a strainer with a spoon.
Add a squeeze of lime.
Add Le Clivie Prosecco Treviso Extra Dry and ice, then garnish with a basil leaf, strawberries and redcurrants.
If you want to make your Rossini even more personal and accentuate its fruity notes, we recommend using Prosecco Rosé Le Clivie. Sophisticated and elegant, Prosecco Rosé Millesimato Extra Dry seduces at first glance. A perfect alchemy between its old rose pink colour, fine perlage and delicate bouquet, and the ideal balance between sweetness and savouriness. Irresistible and enticing, Prosecco Rosé Le Clivie is naturally aphrodisiac and will make your Rossini cocktail even more tempting.