Wine Cocktails: Nino Franco Summer Kir

As summer winds down and we start to embrace falls arrival, there’s always time for some fun summer wine cocktails. Thanks to Nino Franco and Terlato Wines, this Summer Kir will cure your end of summer blues.

Nino Franco Rustico, Valdobbiadene Prosecco Superiore DOCG, is an elegant prosecco that deserves to be showcased in a cocktail. By using Root 23 Cherry Almond Simple Syrup, and adding it to your glass of Nino Franco, you will quickly change your summer bubbly into a Summer Kir!

This is the perfect cocktail for brunch, lunch, and get-togethers. It’s delightful and dry with vibrant fruit and floral flavors. The prosecco blends nicely with the red fruit flavors and nuttiness, creating a cocktail everyone will love. Both companies share a commitment to craftsmanship and authenticity. Nino Franco was founded in 1919 and is one of the oldest estates in Valdobbiadene. They are renowned for using traditional methods of production, which is important and showcases the quality and care they put into the wines. 

The Cherry Almond Syrup, Root 23 was founded by two busy moms in Columbus, Ohio. They use only natural ingredients to craft their collection of simple syrups. They also make other flavors, including Vanilla Ginger, Grapefruit Basil, and Maple Cinnamon.

To make this cocktail, you will need:

Nino Franco Summer Kir

5oz Nino Franco Rustico NV Prosecco

1/2 oz Root 23 Cherry Almond Syrup

Champagne Coupe or Flute

Method: Pour the cherry almond syrup into the bottom of a glass. Top slowly with Nino Franco Prosecco. Garnish with a cherry, and enjoy! 

 

Always remember, eat what you like and drink what you love… please pair responsibly! 

 

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.