People in the UK are really big Champagne drinkers….I mean they are pretty snobby about how “Prosecco just will not do” when it comes to celebrating. Me, I like a good Prosecco and even after the hoitty, toitty, wine course that was part of my Culinary Training, I can still feel good about serving Prosecco. It is light and bubbly, nice and dry with crisp flavors and I found a few amazingly priced Organic varieties that don’t break the bank. For a fun, individualized flair I created a Prosecco bar. Guests can add a pop of flavor to their Prosecco (or sparkling water) if that is your thing. I put out lots of fruit and berries, herbs and cordials for variety. You can make a few simple syrups by simmering equal parts of sugar and water with berries, fruit or herbs then cool and strain. On hot days its fun to freeze some different colored grapes. A Prosecco Garnish Bar adds a beautiful touch to your buffet and lets people create their own version of the perfect bubbly drink.
PROSECCO GARNISH IDEAS
~Sliced Citrus Fruit-Limons-Limes-Oranges-Blood Oranges
~Lemon Grass Stalks-Slices of Fresh Ginger
~Berries: Blueberries -Raspberries-Blackberries
~Fruit: Mangos, Melon Balls, Grapes
~Cordials or Simple Syrups