Prosecco Cocktails with Red Vermouth and Blackberries


The famous Prosecco cocktail appears here as a blackberry variation, fortified by a touch of Italian red vermouth.


  • ½ pint (1 cup) blackberries

  • 6 ounces (¾ cup) sweet red vermouth, preferably Cinzano Rosso

  • 2 tablespoons superfine sugar

  • 1 bottle (750 milliliters) Prosecco, chilled


  1. Gently stir together blackberries, vermouth, and sugar in a bowl. Let stand, stirring occasionally, until blackberries release juices and sugar dissolves, about 1 hour.

  2. Spoon 2 tablespoons of the blackberry juice and 4 blackberries into each of 6 Champagne flutes. Top each with Prosecco.

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