Beyond the Aperol Spritz: 5 global Prosecco cocktails to make with Mionetto

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Few bottles disappear as quickly as a chilled Prosecco. A summertime staple, it has become a fixture at everything from birthdays and anniversaries to the simple ritual of an evening aperitivo. Stateside, we’ve spent summer after summer pouring it into Aperol Spritzes, a pairing so natural that the two have become nearly inseparable.

But while Aperol and Prosecco go together like savory pierogi and vodka or crispy fries and beer, this beloved sparkling wine does not need to stay confined to the Mediterranean. Spritz variations are endless, and ingredients from around the world can bring out entirely different sides of Prosecco’s fruit, acidity, and effervescence.

After sampling Mionetto’s portfolio — from its classic Treviso Brut to the acclaimed Cartizze and summertime fixture, Prosecco Rosé — we at Nakhra wanted to push things a little further. So we asked a simple question: what happens when you take Mionetto beyond the usual Italian aperitivo and pair it with flavors from around the world?

Editor’s note: Throughout this article, you’ll see the terms DOC and DOCG. DOC refers to a regulated Italian wine appellation, while DOCG denotes a more tightly controlled classification with stricter production standards and geographic requirements.

1. Mionetto Organic Prosecco DOC Extra Dry :$17.99

Mionetto Organic Prosecco DOC Extra Dry is made from 100% organically grown Glera grapes in Veneto, the northeastern Italian region at the heart of Prosecco production. The grapes come from a certified organic winery in Vazzola, in the hills of Treviso. Its Extra Dry style gives the wine a softer, fruitier character than Brut while retaining the crisp, lively bubbles Prosecco is known for.

Tasting notes: Elderflower, white peach, green apple, and mellow pineapple, carried by delicate bubbles and a dry finish with just a hint of sweetness.

Prosecco’s lively character also leaves plenty of room for bold, aromatic pairings. For one of Nakhra’s South Asian-inspired Desi Serves, the Nimbu Cardamom Spritz draws on South Asian citrus-and-spice traditions, bringing together the tart freshness of nimbu with the floral warmth of green cardamom.

Nimbu Cardamom Spritz

• 4 oz Mionetto Organic Prosecco DOC Extra Dry
• 3/4 oz fresh lime juice
• 1/2 oz green cardamom syrup
• Tiny pinch of salt
• Lime peel or lightly cracked cardamom pod, for garnish

Method: Fill a large balloon wine glass with ice. Add the lime juice, cardamom syrup, and a tiny pinch of salt. Top with 4 oz Mionetto Organic Prosecco DOC Extra Dry, stir gently, and garnish with lime peel or a lightly cracked cardamom pod.

2. Mionetto Luxury Valdobbiadene Prosecco Superiore DOCG Brut : $19.99

Mionetto Luxury Valdobbiadene Prosecco Superiore DOCG Brut — now say it five times fast — comes from the DOCG zone of Valdobbiadene, the historic heartland of some of Prosecco’s most prized vineyards. For fans of a bone-dry sparkling wine, this is an easy bottle to savor on its own. As a Brut, it is drier and more acid-driven than the slightly misleadingly named Extra Dry style.

Tasting notes: Yellow pear, green apple, stone fruit, and a light floral aroma, with a light body and bright acidity.

This may be more of a riff on a highball than a traditional spritz, but the flavors fit the format too well to ignore. The highball has become closely associated with Japan’s cocktail culture, and here the Brut Prosecco keeps things bright and lively while the Japanese whisky adds warmth and depth. Yuzu brings the unmistakable sharp, fragrant citrus that ties the whole drink together.

Yuzu Highball Spritz

• 4 oz Mionetto Luxury Valdobbiadene Prosecco Superiore DOCG Brut
• 1 oz Japanese whisky
• 1/2 oz yuzu juice
• 1/4 oz simple syrup
• Lemon or yuzu peel, for garnish

Method: Fill a large balloon wine glass with ice. Add the Japanese whisky, yuzu juice, and simple syrup. Top with 4 oz Mionetto Luxury Valdobbiadene Prosecco Superiore DOCG Brut, stir gently, and garnish with lemon or yuzu peel.

3. Mionetto Prosecco Rosé DOC : $15.97

A blend of 90% Glera and 10% Pinot Nero allows this sparkling rosé to retain its unmistakable Prosecco character while taking on a pale pink hue, red-fruit notes, and a rounder, softer profile than the earlier expressions. Mionetto also extends the secondary fermentation to 60 days, contributing subtle notes of honey and freshly baked bread. And yes, this is exactly the kind of bottle you want chilled and ready during the parched summer months.

Tasting notes: Red berries, grapefruit, citrus, and a touch of honey and baked bread, lifted by delicate bubbles and a balanced finish.

It may be pure coincidence, but Mionetto Prosecco Rosé DOC feels almost tailor-made for a Mexican-inspired twist. Its bright grapefruit and red-fruit notes pair naturally with the Paloma, Mexico’s beloved tequila-and-grapefruit cocktail. When blended with sparkling rosé, the drink is elevated to new heights, allowing the fruit-forward notes and zesty citrus to really stand out.

Paloma Rosé Spritz 

• 4 oz Mionetto Prosecco Rosé DOC
• 1 oz blanco tequila
• 1 oz fresh grapefruit juice
• 1/4 oz agave syrup
• Small pinch of salt
• Grapefruit peel or wedge

Method: Fill a large balloon wine glass with ice. Add the tequila, grapefruit juice, agave syrup, and a small pinch of salt. Top with 4 oz Mionetto Prosecco Rosé DOC, stir gently, and garnish with grapefruit peel or a grapefruit wedge.

4. Mionetto Luxury Cartizze DOCG Dry : $34.99

Mionetto Luxury Cartizze DOCG Dry is made from 100% Glera grapes harvested from the Cartizze subzone of Valdobbiadene, a tiny yet prestigious area of roughly 246 acres of steep hillside vineyards considered the highest-quality growing zone within the denomination. Here, “Dry” actually indicates a sweeter style than both Extra Dry and Brut, but don’t let that deter you. Think ripe orchard fruit, floral tones, and honeyed richness rather than the overt sweetness you might associate with Moscato or Port.

Tasting notes: Golden apple, acacia, honey, and almond, enveloped by a soft floral sweetness.

The Levant is a subregion of West Asia along the eastern Mediterranean, encompassing countries such as Lebanon, Jordan, Syria, and Cyprus. With a diverse array of flavors and pairings, it offers some incredible chances at a flavorful spritz. Think bright orange blossom, warming honey, and zesty citrus for a spritz that’s both refreshing and deeply aromatic.

Levant Spritz

• 4 oz Mionetto Cartizze DOCG Dry
• 1 oz gin
• 1/2 oz fresh lemon juice
• 1/4 oz honey syrup
• 2–3 dashes orange blossom water
• Lemon wheel or mint, for garnish

Method: Fill a large balloon wine glass with ice. Add the gin, lemon juice, honey syrup, and orange blossom water. Top with 4 oz Mionetto Luxury Cartizze DOCG Dry, stir gently, and garnish with a lemon wheel or fresh mint.

5. Mionetto Prosecco DOC Treviso Brut: $15.17

Mionetto helped introduce Prosecco to the U.S. market in 1998, and Mionetto Prosecco DOC Treviso Brut, with its signature orange label and slanted design, became the brand’s flagship expression stateside. The sloping hills north of Treviso are rich and fertile, with abundant clay deposits, and the Glera grapes are typically harvested in the second half of September. The result is a lively, approachable Prosecco with the crisp structure and bright character that helped make the style so popular with international drinkers.

Tasting notes: Apricot, white flowers, green apple, a mineral edge, and a clean, dry finish.

Rooibos is indigenous to South Africa’s Cederberg region, where the naturally caffeine-free tea has long been prized for its woody, subtly sweet character. Paired with the Treviso Brut’s bright citrus and crisp, balanced profile, the rooibos tea notes gain lift from the wine’s floral and mineral edge, while its dry finish keeps the spritz lively and refreshing.

Cape Rooibos Spritz

• 4 oz Mionetto Prosecco DOC Treviso Brut
• 1 oz strongly brewed rooibos tea, chilled
• 1/2 oz fresh lemon juice
• 1/4 oz honey syrup
• 1 dash orange bitters
• Orange peel, for garnish

Method: Fill a large balloon wine glass with ice. Add the chilled rooibos tea, lemon juice, honey syrup, and orange bitters. Top with 4 oz Mionetto Prosecco DOC Treviso Brut, stir gently, and garnish with an orange peel.

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