Prosecco Cobbler

by Mionetto Master Mixologist, Justin Noel
Prosecco Cobbler


  • 1 lemon peel
  • 1 orange peel
  • .5 oz. simple syrup
  • 4 oz. Mionetto Prestige Prosecco DOC Treviso Brut
  • 4-5 dashes Peychaud’s bitters
  • seasonal berries for Garnish

Glassware: highball
Ice: cubed/cobbled


  1. In a highball, add lemon peel, orange peel and simple syrup.
  2. Lightly muddle contents.
  3. Add crushed or cobbled ice to top of glass.
  4. Top with Mionetto Prosecco.
  5. Top with 4-5 dashes of Peychaud’s bitters.
  6. Top with more crushed ice.
  7. Garnish with seasonal berries.