If you have champagne tastes but the resulting bar tab always takes the fizz out of your evening, prosecco could be the answer. The Italian sparkling wine is wonderfully light and dry, with a light texture and a slightly bitter (but pleasant) aftertaste. And if you love Bellinis, it's particularly well suited for making liqueur-based cocktails.

At Goccia, an upmarket new Italian seafood restaurant and bar in Central where Alibi used to be, two types of prosecco are served: white and the fruitier rose. 'Prosecco is lighter than champagne and is the perfect summer tipple,' says chef Michele Rodelli.

Traditionally prosecco was soft and sweet and not very fizzy, but over time it has become drier and bubbly. Prosecco is great as an aperitif or with a light meal, and works well with many fruit liqueurs, such as strawberry or melon, for a sweeter cocktail.