Tintoretto cocktail is prepared with 1/3 pomegranate juice and 2/3 Prosecco Valdobbiadene DOCG or a similar dry sparkling wine.

Fill with ice cubes and garnish with few fresh pomegranate arils and fresh mint leaves. This cocktail can be served in flutes or in old-fashioned glasses and must be cold.

The cocktail was invented by the great master Giuseppe Cipriani of Harry’s Bar in Venice and takes its name from the Italian painter Jacopo Robusti, known as Tintoretto.

For the best result use Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Le Manzane or Chardonnay Metodo Brut IGT Col del Vento.