Let's Get Fizzical: More Than 50 Bubbly Cocktail Recipes with Prosecco, Champagne, and Other Sparkli, Hardcover

Add some sparkle to your life with this irresistible cocktail recipe book, featuring over 50 drinks made from Prosecco, Sekt, Cava, Champagne, and other sparkling wines.

An inspiring mix of classic cocktail recipes such as bellinis and mimosas, alongside exciting variations and twists, Let's Get Fizzical offers tips, tricks, presentation ideas, and technical know-how to make your cocktails as sensational for the eye as they are for the palate.

The introductory chapter, A Beginner's Guide to Bubbles, explains the differences between sparkling wines to help you tell your spumante from your frizzante, or your extra-brut from your demi-sec. Everything you need to know about fizz is here, including insider secrets such as how to make sure your drink keeps its bubbles.

The Know Your Fizz section gives you the low-down on your bubbles of choice, whether that's a budget Cava or a fancy Champagne. Get The Party Started gives you the drink mixing skills to impress your guests, from essential cocktail shaking techniques to the perfect glass shape.

Drink your way through the recipe-packed remainder of the book - master delicious classics, such as Aperol Spritz and French 75, and discover how to make your drink a little bit special with creative reinventions and original cocktail recipes.

Impress your guests and make every drink a celebration with Let's Get Fizzical cheers

About the Author:

Pippa Guy is the first female senior bartender to be appointed to The Savoy's world-renowned American Bar in over 100 years. She follows in the footsteps of Ada Coleman, "England's most famous barmaid" and the only other woman to hold the prestigious position. Pippa is also a member of the St. Germain "Les Femmes du Bar," a bartender club supporting women in the industry. She particularly enjoys inventing her own original cocktail recipes and has helped create innovative cocktail menus at The Savoy, including the new "Terry O'Neil" 2018 menu.