Name: Tiziano
Total time: 2 min
Cuisine: Cocktail
Ingredients: 10 Green grapes (seedless); 30 ml Rouge aromatised wine; Prosecco

Serve in a

Flute glass

Ingredients:
10 fresh	Green grapes (seedless)
1 fl oz	Dubonnet/French rouge aromatised wine
Top up with	Fiol Extra Dry Prosecco
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Read about cocktail measures and measuring.

Garnish:

Black grapes

How to make:

MUDDLE grapes in base of shaker. Add Dubbonet, SHAKE with ice and fine strain into chilled glass. Slowly TOP with Prosecco and lightly stir.

Allergens:

Recipe contains the following allergens:

Fiol Extra Dry Prosecco – Sulphur Dioxide/Sulphites

New Year's Day

If Auld Lang Syne left your throat dry? And dancing left your feet sore? And drinking left your head fuzzy? Then resist the temptation to curl up in bed

Hot Toddy Day

In the days before ice was easily available - and in most parts of the world, you needed to be pretty much royalty to own an ice house and keep it stocked

The day Prohibition started

One minute after midnight on this day in 1920, the Volstead Act became law and Prohibition descended on the United States, making it illegal to possess,

Beer Can Appreciation Day

Here at Difford's Guide we're huge fans of beer cans – indeed we prefer cans to bottles. So we're happy to support this marketing gimmick of a day from

Burns Night

The evening of January 25th is when Scots everywhere hold Burns Suppers in honour of the birth of Scotland's favourite poet and son, Robert Burns. Born

Brandy Alexander Day

For no particular reason we know of, today has been declared Brandy Alexander Day. Hoorah!

Review:

Not dissimilar to a sparkling Shiraz wine.

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History:

Named for the 15th century Venetian painter Titian, who was celebrated for his use of auburn red, this cocktail is commonplace in his home town, where it is made without the Dubbonet.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Tiziano

Serve in a

Garnish:

How to make: