Either way, there's more of the tank-fermented, cheap Italian sparkler on this cocktail menu than perhaps any in town. It's there in the Negroni Sbagliato (substituting for the gin in a Negroni), in the Williams "75" (substituting for the gin and/or Cognac in a French "75"), and in the Veronicocktail (a kind of gingered Kir Royale, with pomegranate molasses instead of creme de cassis).
I suppose the general notion is sparkling wine goes well with seafood, and Prosecco is more cost effective than Champagne. Otherwise, there's a lot of gin, citrus juice and ginger in these drinks. A light-hearted and white-liquored list overall, made for light-bodied food.
The menu:
