That cheeky sparkling wine from Northeastern Italy known as Prosecco has made quite a name for itself. Over the last decade this wine has grown to be one of the most popular sparkling wines on this side of the pond. You would be hard pressed to find any wine shop or big box store without at least one shelving unit dedicated to this widespread fizz.

Although many consumers feel all prosecco tastes the same, this would be an oversimplification. About 75% of the time, this statement would be right all of the time. When you drink enough varying brands and price ranges, you begin to realize that there are subtle differences in aroma and flavor. These subtle differences, however, do not drive consumer choice of brand or style; price does. So, if we want to showcase these differences, it has to be with Prosecco that will not force the consumer to trade up and break the bank.

Another element of the wine world that Prosecco has leaped into are the sparkling wine-based cocktails. The spring and summer editions of every home, cooking and drink periodical has pages dedicated to pretty pictures of refreshing Prosecco laden cocktails for your warm-weathered sipping pleasure. I agree that these are fun and delicious but perhaps we have fallen short on the versatility of Prosecco.

When I started working with a local bartender (and that title does not do Jaime Hughes justice) on ideas for Prosecco based cocktails that showcased the embodiment of Autumn, I was apprehensive to say the lease. After all, my experience has shown that these flavors and frothy texture practically scream sunshine and warm weather. Combining my palate and her understanding of contrasting and complementary flavors, was nothing less than magical. The following Autumn themed Prosecco cocktails are the result of our mad scientist meddling and our way to announce Prosecco as a year-round enjoyment.

The cocktails, although common themed to the changing of the Autumn leaves, were individually contrived to accentuate the subtle aromatic and palatal differences of these Prosecco wines. Although each could be chilled, poured and consumed on their own, they offer an elevated experience when used in the autumn cocktail arena.

Let me also give a special nod to my cocktail concocter, Jaime Hughes of Florence, South Carolina. Without her expertise, creativity and palatal refinement the following cocktails would not have been possible; certainly not as delicious. I recommend seeking her out to experience some of her well-crafted creations. One can easily see her hand in the following cocktails aptly named The Italian Harvest Collection.

Giallo d’Oro (Golden Yellow)

Description: Like the golden hues of autumn leaves, this cocktail combines the sunny brightness of lemons, the bite of rye whiskey, and the elegance of Prosecco; offering a radiant sip of Italian sunshine as the days grow shorter.

1 oz Old Forester Rye whiskey

½ oz Domaine de Canton ginger liqueur

½ oz Liquore Strega

½ oz Lemon juice

Mix ingredients gently in a cocktail shaker 1/3 filled with ice

Pour chilled mixture into coup glass

Dazante Prosecco to top 4 oz

Garnish with lemon slice and candied ginger (leaf shape by using small cookie cutter)

This cocktail was generated for Danzante Prosecco DOC  ($17) to elevate the floral and chamomile element of the wine. The ginger element seems to help tease out the floral element and the Strega supports the herbal side. Rye was added to give it core strength and balance the other elements with the classic lemon pepper spice found in rye whiskies.

Arancio Foglia (Orange Leaf)

Description: Inspired by the iconic orange leaves of autumn, this cocktail combines the crispness of Prosecco with the zesty punch of Campari and Apreix, rounded off with some sweet vermouth.

1 oz Dolin Blanc Sweet vermouth

1 oz Campari

½ oz Aperix Aperitivo Italiano

3 drops Woodford Reserve spiced cherry bitters

Mix ingredients gently in a cocktail shaker 1/3 filled with ice

Pour chilled mixture into coup glass

Brilla Prosecco 4 oz to top off

Float dehydrated blood orange for garnish

Brilla! Prosecco Rosé Millesimato 2023 ($20), being a rosé was naturally slotted for the orange or red cocktail. The extended lees contact of the wine gave it an earthy and yeasty (brie cheese rind) nature along with the red fruit components. The Campari and Aperix were natural choices for their color and their bitter herbal, citrus and spice. The Dolin Blanc sweet vermouth was done to balance some of the bitterness from the other components while not affecting the final color of the cocktail The spiced cherry bitters really accentuate the red fruit and adds that spiced kick that, even with only a couple drops, is quite evident.

Rosso Rossa (Ruby Red)

Description: The deep reds of falling leaves come to life in this bold, bittersweet cocktail. Inspired by the Italian aperitif tradition with the added Gin for depth. It’s a balance of tart and bitter with a burst of autumn fruit and herbs.

1 ½ oz Empress 1908 elderflower rose gin

½ oz pomegranate syrup

½ oz Luxardo cherry juice

½ oz Dolin Rouge Sweet vermouth

Mix ingredients gently in a cocktail shaker 1/3 filled with ice

Pour chilled mixture into coup glass

4 oz Valdo Prosecco to top off

3 Luxardo cherries on cocktail pick

The cocktail for the Valdo Marca Oro Prosecco ($15) was to build complexity to this citrus driven palate (citrus zest, lime blossom and tangerine oil). The pomegranate and cherry juice added a red fruit balance to the citrus, also bringing sweetness and amazing color. The gin offered color but, more importantly, did not have an overt juniper note. This gin has floral and herbal nuances that went extremely well with the base Prosecco and actually might be a two-part cocktail in its own right.

Marrone Terra (Earthy Brown)

Description: With earthy tones of brown, this cocktail draws inspiration from the rich, warm flavors of fall. The depth of espresso combines with the citrus, caramel, butterscotch and herbal notes of the combined liquors. Topped with Prosecco to create a sophisticated, cozy and sturdy drink.

1 oz Espresso

1 oz Solerno blood orange liqueur

½ oz Averna amaro 0.5 oz

1 ½ oz Tuaca liqueur 1.5 oz

3 dashes Fee Brothers Orange Bitters

Mix ingredients gently in a cocktail shaker 1/3 filled with ice

Pour chilled mixture into coup glass

La Marca Prosecco 4 oz topped off

Fresh orange powdered with espresso for garnish

Of all the Proseccos La Marca Prosecco DOC ($18) had the most “perceptible” sweetness with that classic candied orchard fruit elements. With a cocktail containing a potentially overpowering and bitter element like espresso, sweetness becomes necessary to achieve balance. Espresso can have that torrefaction notes that go well with certain other flavors. The Tuaca brings a sweet butterscotch note, and the Averna Amaro has a mocha, caramel, herbal and citrus that play very well with the espresso. The addition of the Solerno helps draw out the citrus elements as well as providing some backbone, being 40% abv.