1. Prosecco royale
Mix one part crème de cassis with 1 tablespoon of lemon juice and top with three parts prosecco. Skewer a couple of blueberries onto a sprig of thyme and drop into the glass to serve.
Invented by Sophie Dahl. Fill a glass with prosecco and pour one tablespoon of rose syrup down the inside of the glass so that it slides to the bottom.
3. Bakewell fizz
Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a champagne flute. Top with one part Amaretto Disaronno and three parts prosecco.
4. Hibiscus prosecco
Put a hibiscus flower (from lakeland.co.uk and some supermarkets) with one teaspoon of its syrup in the bottom of a glass, and pour over prosecco. Don’t discard the flower – it tastes of raspberry and rhubarb.
5. Pear prosecco
Decorate the rim of a champagne flute by dipping it in a saucer of water then into a dish of one tablespoon caster sugar mixed with half a teaspoon of ground cinnamon. Add one tablespoon of ginger syrup from a jar of stem ginger into the glass then top with equal quantities of pear juice and prosecco, garnish with a slice of stem ginger.
A relation of the Negroni. Mix four parts prosecco, one part sweet vermouth (such as Martini Bianco) and one part Campari. Serve with a twist of orange zest.
7. Raspberry prosecco bellini
Pour one part raspberry liqueur into a champagne flute then add one sprig of fresh basil. Top with four parts prosecco and serve.
8. Forager’s fizz
A splash of sloe gin and a blackberry or two, topped up with prosecco.
9. Prosecco pomander
Combine the juice of one clementine with one part Cointreau and three parts prosecco in a champagne glass or tumbler. Garnish with a sprig of rosemary and a slice of clementine studded with cloves.
10. Prosecco French 77
For a spin on this classic, place one part elderflower cordial, one part lemon juice and one parts gin in a cocktail shaker with ice. Shake until well combined then strain into a tall glass. Top with prosecco and serve with a twist of lemon and a couple of mint leaves.