Whether you’re hosting a bridal shower or dressing up your RHO viewing party, a DIY Prosecco Bar is the perfect partner. Prosecco is one of our favorite sparkling pours for its affordability and affability. Made in the Veneto region of Italy, Prosecco offers a slightly sweeter and less serious take on bubbly than Champagne. It’s ideal for whipping up cocktails and there are many tasty offerings at an affordable cost, which means you won’t have to think twice about popping a bottle on any day that ends in “y.”
Here are our go-to tips to put together the ultimate Prosecco-pimping station with Luna Nuda Prosecco:
Give them Garnishes
Be sure to prep some gorgeous garnishes for your friends to drop in their flutes. A mix of fresh berries pair beautifully with bubbly on its own or as an addition to simple mixed drinks.
Pick up some good-quality brandied cherries in the baking aisle at your local natural grocer. These grown-up, tangy candied cherries will add just the right amount of sweetness and hint of color your Prosecco cocktail needs. Consider adding some fresh herbs for some serious Insta-gold. Try rosemary, thyme or even lavender to dress up your drink. Lastly, some lemon, lime or orange twists are a great way to add fresh fragrance to your cocktail bar.
Pro Tip: Peel the lemons and trim the edges with a paring knife for a clean, straight strip. Then wrap them around a toothpick and hold for 10 seconds to create a curly-q effect.
Mix it Up
Orange juice is classic, but don’t be afraid to get a little creative with your mixers. It can be as simple as combining peach puree and lemon juice for a fruity Bellini with a Southern wink. Or make a quick simple syrup infused with fresh herbs or fruit that can be dropped into the glass before adding wine – you can use whatever you have on hand.
Additionally, offer some select liqueurs and spirits for added creativity. Gin is a must for French 75s and an ounce of any cordial that’s pink and peachy will make a beautiful sparkling cocktail.
Pro Tip: Create a rosemary simple syrup by combining 2 cups sugar, 1 cup water and 4 rosemary sprigs in a medium saucepan. Bring the mixture to a boil, then reduce to a simmer. Cook until the sugar completely dissolves, about 2 to 3 minutes. Remove the pan from heat and cool to room temperature before straining. Store refrigerated in an airtight container for up to 6 months.
Decor, decor, decor
Be sure to stock up on decorative additions to get the bar photo-ready. Tie on balloons for a celebratory occasion, drop some sparkling confetti on the table or even warm up the spread with simple florals. Empty bottles can double as vases, or if you’re really feeling crafty (read: have an Etsy account), add some custom signage for all your garnishes and mixers.
Use a Good Quality Pour
We love using a sparkler that’s both brains and beauty. Luna Nuda Prosecco is made by a family-owned winery that believes grapes harvested during a full moon produces the best juice. The grapes for this wine come from seriously prime real estate in Treviso, the birthplace of Prosecco – but their Prosecco won’t break the bank. Check it out here or add a case to your registry to start crafting these Prosecco cocktails:
Rosemary French 75
- 1 oz Gin
- ½ oz Fresh lemon juice
- ½ oz Rosemary simple syrup
- 3 oz Luna Nuda Prosecco
Directions: Combine the gin, lemon juice and rosemary simple syrup in a shaker with ice. Shake well and strain into a flute glass. Top with Prosecco and garnish with a rosemary sprig.
Cherry Heer Royale
- 1 Brandied cherry
- 1 oz Cherry Heering
- 3 oz Luna Nuda Prosecco
Directions: Drop a brandied cherry in the bottom of a flute glass. Pour in 1 oz of Cherry Heering and top with Prosecco.
Preserved Lemon Bellini
- 3 ripe peaches, seeded and diced
- 1 quarter preserved lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- Luna Nuda Prosecco
Directions: Combine peaches, preserved lemon, lemon juice and sugar in the bowl of a food processor and puree until smooth. Press the mixture through a sieve and discard the solids. Add 1 oz of the mixture to a flute glass and top with Prosecco. Garnish with a lemon twist.