National Prosecco Week Cocktail Competition, Year THREE
Calling all bartenders and cocktail enthusiasts:
showcase your creativity with Prosecco DOC and enter the 2026 National Prosecco Week Cocktail Competition.
Cocktail competition
Participate in the THIRD edition of the National Prosecco Week
Calling all bartenders and cocktail enthusiasts:
showcase your creativity with Prosecco DOC and enter the 2026 National Prosecco Week Cocktail Competition.
Submission Requirements
To qualify, all entries MUST meet the following criteria:
- Must be a bartender based in the United States
- Create an original cocktail using Prosecco DOC (minimum of 3 oz Prosecco DOC)
- Ensure the bottle used clearly displays the DOC designation (non-DOC Prosecco entries will not be accepted). Click here for further details if you are unsure.
- Post a photo or video of your cocktail on Instagram and submit the full recipe through the registration link
- Tag @ProseccoDOC_USA
- Include the hashtag #NationalProseccoWeek2026
- Include the official NPW graphic with OCM logo in your carousel post
How to Enter
To participate, you must:
- Be 21 years of age or older
- Complete registration below
How Judging Works
Following National Prosecco Week, a panel of judges led by bartender Livio Lauro will review all eligible submissions and select ten (10) finalist cocktails.
Once announced, the final winner will be chosen through public online voting hosted on our website. Full voting details and timelines will be shared after the finalists are revealed.
All 10 finalists will be featured across National Prosecco Week and Prosecco DOC digital channels.
Prizes
One (1) Grand Prize Winner will receive a National Prosecco Week Bartender Prize Package, including:
- $1,000 AMEX gift card
- Prosecco DOC–branded bar tool & glassware kit (featuring: jigger, shaker, bar spoon, citrus press)
Prizes are non-transferable, non-refundable, and may not be redeemed for cash or alcohol. No substitutions permitted.
Kyrylo Filipushko
Brooklyn, NY
Lustro
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Aakash Gala
Washington, DC
Sparkling Sonata in DOC
INGREDIENTS
• 2 Oz Cantine Maschio Prosecco DOC Rosé Extra Dry
• 1 Oz Cantine Maschio Prosecco DOC Brut
• 1 Oz Saffron Infused Gin
• 1 Oz Strawberry and Rasberry Shrub w/ Prosecco Brut Vinegar
• 0.5 Oz Fresh Lemon Juice
• 2 Dashes Epazote Tincture
• 2 Dashes Cardamom Tincture
Discover the recipe
METHOD OF PREPARATION
In a Boston Shaker, Add:
• 1 Oz Orange Blossom Infused Gin
• 1 Oz Strawberry and Rasberry Shrub w/ Prosecco Brut Vinegar
• 0.5 Oz Fresh Lemon Juice
• 2 Dashes Epazote Tincture
• 2 Dashes Cardamom Tincture
Add Kold Draft Ice and vigorously shake for ~20seconds.
Double Strain into a 5 Oz Carafe.
In a 7.5 Oz Tall Coupe Glass add a hibiscus flower.
Pour gently by angling the prosecco and the glass towards each other:
• 2 Oz Cantine Maschio Prosecco DOC Rosé Extra Dry
• 1 Oz Cantine Maschio Prosecco DOC Brut
Pour cocktail from carafe to the glass to serve.
GARNISH
Hibiscus Flower soaked in syrup.
GLASSWARE
7.5 Oz Tall Coupe Glass.
Alex Taylor
Millville, DE
When The Spritz Hits The Fan
INGREDIENTS
• 1.5 Oz. Hendricks Gin Methodology: *Preserved Lemon-Verbena Syrup. Ingredients: Pour cocktail from carafe to the glass to serve. Cucumber Disk, Lemon Peel Star (Punch out center of cucumber disk with star-shaped cookie cutter; using same item, punch out star from lemon peel (after expressing over cocktail and swathing the rim). Place peel inside cucumber. Should be a perfect fit.). Wine Glass (16 Oz.).
• 0.5 Oz. Rhum Clement Agricole Blanc
• 1.0 Oz. Preserved Lemon-Verbena Syrup*
• 0.25 Oz. Lemon Juice, Strained
• 3 Dash Grand Absente Absinthe
• 3 Oz. Gemma Di Luna Prosecco DOC
Discover the recipe
METHOD OF PREPARATION
1. Combine all ingredients in mixing glass except for prosecco. Add ice.
2. Shake vigorously for 12-15 seconds.
3. Fine strain over fresh ice (preferably kold draft or similar 1"x1" ice cubes for slower dilution).
4. Top w/ prosecco. Quick stir.
5. Garnish. Express lemon peel over cocktail and swath rim & stem. Use same peel for a star-shaped punch placed inside cucumber disk. Using tweezers, place disk near center of cocktail against glass.
6. Serve and enjoy.
• 250 grams water
• 250 grams fine white sugar
• 80 grams preserved lemon, sliced and mashed
• 1 teaspoon orange blossom water
Methodology:
1. Over medium heat in a medium-sized pot, dissolve sugar and water.
2. Add preserved lemon and bring to a light boil.
3. Reduce heat and simmer for 10 minutes.
4. In a heat-proof container, add dried verbena
5. Remove liquid from heat and pour over verbena.
6. Steep for 15 minutes.
7. Place in ice bath until safe temperature is reached.
8. Fine strain (more than once if needed; use a coffee filter if needed).
9. Add orange blossom water and full mix.
10. Bottle, label, date, and refrigerate. Use as neededGARNISH
GLASSWARE
Nicola Tolosa
Chicago, IL
I dream of plumbs
INGREDIENTS
• 3 oz La Gioiosa, Prosecco DOC Rosé, Brut, 2024
• 2 oz Homemade plumb liqueur
• 1 oz Soda water
• 0.25 oz Lemon and dill cordial
• 3 dashes Citric saline solution
• Absinthe spritz
• Plumb flower candy (garnish)
Discover the recipe
METHOD OF PREPARATION
1. In a wine glass, place one large ice cube. (Ensure the ice is pre-tempered so that it remains clear and does not crack.)
2. Add 3 dashes of Citric saline solution directly onto the ice.
3. Pour in 1 oz of soda water.
4. Add 0.25 oz of the Lemon and dill cordial.
5. Add 2 oz of the Homemade plumb liqueur to the glass.
6. Top with 3 oz of La Gioiosa, Prosecco DOC Rosé, Brut, 2024.
7. Spritz with absinthe.
8. Using a pair of tweezers, delicately place a piece of Plumb flower candy atop the large ice cube as garnish.
9. Serve immediately and present with care.
PLUMB LIQUEUR (PREPARATION)
INGREDIENTS:
• 1000 ml Vodka
• 600 gr Diced plumb (with skins, no pits)
• 300 gr White sugar
• 3 gr Green part of the fennel
METHOD:
1. Preheat the sous vide water bath to 140°F.
2. Wash Plumbs
3. Slice plumbs with skins into small cubes, remove pits (you can save to plant or throw away).
4. Cut the greenest part of the fennel, to get those grassy notes, not the sweet ones.
5. Add all ingredients to a vacuum-sealable bag.
6. Vacuum seal the bag
7. Sous vide for 2 hours.
8. After cooking, immediately ice shock the bag, until it cools down.
9. Strain the contents through a cheesecloth, label and date the resulting liqueur,
and store in the fridge.
10. Reserve the strained plumbs for use in the Plumb flower candy garnish.
LEMON DILL CORDIAL (PREPARATION)
INGREDIENTS:
• 224 ml Fresh lemon juice
• 20 gr Lemon zest
• 5 gr Dill
• 2 gr Citric acid
METHOD:
1. Set the sous vide water bath to 135°F.
2. Combine all ingredients in a vacuum-sealable bag and vacuum seal.
3. Sous vide for 2 hours.
4. Remove the bag from the water bath and ice shock.
5. Strain through a cheesecloth, label the cordial, date and store in the fridge.
CITRIC SALINE SOLUTION (PREPARATION)
INGREDIENTS:
• 600 ml Water
• 130 gr Citric acid
• 60 gr Maldon salt
METHOD:
1. Mix all ingredients thoroughly until the salt and acid are completely dissolved.
2. Label, date and store the solution in the fridge.
PLUMB FLOWER CANDY GARNISH (PREPARATION)
INGREDIENTS:
• Use the strained plumb from the liqueur with sugar in a 1:2 ratio.
METHOD:
1. Blend the reserved plumb.
2. In a pan, add plumb and sugar.
3. Cook the mixture on a slow fire for approximately 30 minutes, reducing it until it reaches a dense, caramel-like syrup consistency.
4. Immediately transfer the thickened mixture into ultra-thin silicone molds (the same type used for making tuiles or garnishes).
5. Allow the candy to cool completely and harden.
6. Remove from the molds, label, date , and store in a secure container in the freezer until ready for use as a garnish.
GARNISH
The cocktail is garnished with a Plumb flower candy, delicately placed using a pair of tweezers atop the large ice cube.
GLASSWARE
This cocktail is served in a Wine Glass.
Lauren Pellecchia
Loveland, OH
A Gift From Gaia
INGREDIENTS
• 3 oz La Marca Prosecco DOC Extra Dry
• 0.5 oz Bottled in Bond Bourbon (Henry Mckenna 10 Year)
• 1.5 oz Pear & Green Apple Juice Blend*
• 3 dashes Toasted Almond Bitters
• 2 dashes Apple Blossom Bitters
• 4 3-inch Thyme Sprigs
Discover the recipe
METHOD OF PREPARATION
In a shaker tin combine Bottled in Bond Bourbon, Pear & Green Apple, Toasted Almond and Apple Blossom Bitters. Add one large ice cube and shake to chill and combine, about 10 seconds.
Double strain through a fine mesh strainer into a chilled and prepared Flute. Top with La Marca Prosecco. To prepare Flute, rim 1/3 of the glass with a Thyme infused Honey Power**.
*Pear & Green Apple Juice
• 1 part Lemon Juice
• 6 parts Green Apple Juice
• 8 parts Bartlett Pear Juice
Combine juices in a sealable container. Store, sealed in the refrigerator until ready to use.
**Thyme infused Honey Powder
• 2 oz Honey Powder (preferably sourced locally)
• 3 sprigs Dried Thyme
Combine Honey Powder and Thyme in a sealable container, and let sit for 5 days. Agitate the container twice a day. Remove Thyme and store in an airtight container until ready to use.
GARNISH
Thyme infused Honey Powder.
GLASSWARE
Flute.
Kilo Filipushko
Brooklyn, NY
Lustro
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Aakash Gala
Washington, DC
Sparkling Sonata in DOC
INGREDIENTS
• 2 Oz Cantine Maschio Prosecco DOC Rosé Extra Dry
• 1 Oz Cantine Maschio Prosecco DOC Brut
• 1 Oz Saffron Infused Gin
• 1 Oz Strawberry and Rasberry Shrub w/ Prosecco Brut Vinegar
• 0.5 Oz Fresh Lemon Juice
• 2 Dashes Epazote Tincture
• 2 Dashes Cardamom Tincture
Discover the recipe
METHOD OF PREPARATION
In a Boston Shaker, Add:
• 1 Oz Orange Blossom Infused Gin
• 1 Oz Strawberry and Rasberry Shrub w/ Prosecco Brut Vinegar
• 0.5 Oz Fresh Lemon Juice
• 2 Dashes Epazote Tincture
• 2 Dashes Cardamom Tincture
Add Kold Draft Ice and vigorously shake for ~20seconds.
Double Strain into a 5 Oz Carafe.
In a 7.5 Oz Tall Coupe Glass add a hibiscus flower.
Pour gently by angling the prosecco and the glass towards each other:
• 2 Oz Cantine Maschio Prosecco DOC Rosé Extra Dry
• 1 Oz Cantine Maschio Prosecco DOC Brut
Pour cocktail from carafe to the glass to serve.
GARNISH
Hibiscus Flower soaked in syrup.
GLASSWARE
7.5 Oz Tall Coupe Glass.
Alex Taylor
Millville, DE
When The Spritz Hits The Fan
INGREDIENTS
• 1.5 Oz. Hendricks Gin Methodology: *Preserved Lemon-Verbena Syrup. Ingredients: Pour cocktail from carafe to the glass to serve. Cucumber Disk, Lemon Peel Star (Punch out center of cucumber disk with star-shaped cookie cutter; using same item, punch out star from lemon peel (after expressing over cocktail and swathing the rim). Place peel inside cucumber. Should be a perfect fit.). Wine Glass (16 Oz.).
• 0.5 Oz. Rhum Clement Agricole Blanc
• 1.0 Oz. Preserved Lemon-Verbena Syrup*
• 0.25 Oz. Lemon Juice, Strained
• 3 Dash Grand Absente Absinthe
• 3 Oz. Gemma Di Luna Prosecco DOC
Discover the recipe
METHOD OF PREPARATION
1. Combine all ingredients in mixing glass except for prosecco. Add ice.
2. Shake vigorously for 12-15 seconds.
3. Fine strain over fresh ice (preferably kold draft or similar 1"x1" ice cubes for slower dilution).
4. Top w/ prosecco. Quick stir.
5. Garnish. Express lemon peel over cocktail and swath rim & stem. Use same peel for a star-shaped punch placed inside cucumber disk. Using tweezers, place disk near center of cocktail against glass.
6. Serve and enjoy.
• 250 grams water
• 250 grams fine white sugar
• 80 grams preserved lemon, sliced and mashed
• 1 teaspoon orange blossom water
Methodology:
1. Over medium heat in a medium-sized pot, dissolve sugar and water.
2. Add preserved lemon and bring to a light boil.
3. Reduce heat and simmer for 10 minutes.
4. In a heat-proof container, add dried verbena
5. Remove liquid from heat and pour over verbena.
6. Steep for 15 minutes.
7. Place in ice bath until safe temperature is reached.
8. Fine strain (more than once if needed; use a coffee filter if needed).
9. Add orange blossom water and full mix.
10. Bottle, label, date, and refrigerate. Use as neededGARNISH
GLASSWARE
Nicola Tolosa
Chicago, IL
I dream of plumbs
INGREDIENTS
• 3 oz La Gioiosa, Prosecco DOC Rosé, Brut, 2024
• 2 oz Homemade plumb liqueur
• 1 oz Soda water
• 0.25 oz Lemon and dill cordial
• 3 dashes Citric saline solution
• Absinthe spritz
• Plumb flower candy (garnish)
Discover the recipe
METHOD OF PREPARATION
1. In a wine glass, place one large ice cube. (Ensure the ice is pre-tempered so that it remains clear and does not crack.)
2. Add 3 dashes of Citric saline solution directly onto the ice.
3. Pour in 1 oz of soda water.
4. Add 0.25 oz of the Lemon and dill cordial.
5. Add 2 oz of the Homemade plumb liqueur to the glass.
6. Top with 3 oz of La Gioiosa, Prosecco DOC Rosé, Brut, 2024.
7. Spritz with absinthe.
8. Using a pair of tweezers, delicately place a piece of Plumb flower candy atop the large ice cube as garnish.
9. Serve immediately and present with care.
PLUMB LIQUEUR (PREPARATION)
INGREDIENTS:
• 1000 ml Vodka
• 600 gr Diced plumb (with skins, no pits)
• 300 gr White sugar
• 3 gr Green part of the fennel
METHOD:
1. Preheat the sous vide water bath to 140°F.
2. Wash Plumbs
3. Slice plumbs with skins into small cubes, remove pits (you can save to plant or throw away).
4. Cut the greenest part of the fennel, to get those grassy notes, not the sweet ones.
5. Add all ingredients to a vacuum-sealable bag.
6. Vacuum seal the bag
7. Sous vide for 2 hours.
8. After cooking, immediately ice shock the bag, until it cools down.
9. Strain the contents through a cheesecloth, label and date the resulting liqueur,
and store in the fridge.
10. Reserve the strained plumbs for use in the Plumb flower candy garnish.
LEMON DILL CORDIAL (PREPARATION)
INGREDIENTS:
• 224 ml Fresh lemon juice
• 20 gr Lemon zest
• 5 gr Dill
• 2 gr Citric acid
METHOD:
1. Set the sous vide water bath to 135°F.
2. Combine all ingredients in a vacuum-sealable bag and vacuum seal.
3. Sous vide for 2 hours.
4. Remove the bag from the water bath and ice shock.
5. Strain through a cheesecloth, label the cordial, date and store in the fridge.
CITRIC SALINE SOLUTION (PREPARATION)
INGREDIENTS:
• 600 ml Water
• 130 gr Citric acid
• 60 gr Maldon salt
METHOD:
1. Mix all ingredients thoroughly until the salt and acid are completely dissolved.
2. Label, date and store the solution in the fridge.
PLUMB FLOWER CANDY GARNISH (PREPARATION)
INGREDIENTS:
• Use the strained plumb from the liqueur with sugar in a 1:2 ratio.
METHOD:
1. Blend the reserved plumb.
2. In a pan, add plumb and sugar.
3. Cook the mixture on a slow fire for approximately 30 minutes, reducing it until it reaches a dense, caramel-like syrup consistency.
4. Immediately transfer the thickened mixture into ultra-thin silicone molds (the same type used for making tuiles or garnishes).
5. Allow the candy to cool completely and harden.
6. Remove from the molds, label, date , and store in a secure container in the freezer until ready for use as a garnish.
GARNISH
The cocktail is garnished with a Plumb flower candy, delicately placed using a pair of tweezers atop the large ice cube.
GLASSWARE
This cocktail is served in a Wine Glass.
Lauren Pellecchia
Loveland, OH
A Gift From Gaia
INGREDIENTS
• 3 oz La Marca Prosecco DOC Extra Dry
• 0.5 oz Bottled in Bond Bourbon (Henry Mckenna 10 Year)
• 1.5 oz Pear & Green Apple Juice Blend*
• 3 dashes Toasted Almond Bitters
• 2 dashes Apple Blossom Bitters
• 4 3-inch Thyme Sprigs
Discover the recipe
METHOD OF PREPARATION
In a shaker tin combine Bottled in Bond Bourbon, Pear & Green Apple, Toasted Almond and Apple Blossom Bitters. Add one large ice cube and shake to chill and combine, about 10 seconds.
Double strain through a fine mesh strainer into a chilled and prepared Flute. Top with La Marca Prosecco. To prepare Flute, rim 1/3 of the glass with a Thyme infused Honey Power**.
*Pear & Green Apple Juice
• 1 part Lemon Juice
• 6 parts Green Apple Juice
• 8 parts Bartlett Pear Juice
Combine juices in a sealable container. Store, sealed in the refrigerator until ready to use.
**Thyme infused Honey Powder
• 2 oz Honey Powder (preferably sourced locally)
• 3 sprigs Dried Thyme
Combine Honey Powder and Thyme in a sealable container, and let sit for 5 days. Agitate the container twice a day. Remove Thyme and store in an airtight container until ready to use.
GARNISH
Thyme infused Honey Powder.
GLASSWARE
Flute.
