email this pageProsecco Sunrise Punch
What better way to start a holiday brunch than with this very grown up, easy-to-drink sparkling punch. We love the beautiful color—orange tinged with red—which seems to make our table come alive. Just think, all that and Vitamin C, too!
Ingredients
Ingredients
1 (750ml) bottle prosecco, chilled
3 1/4 cups orange juice, chilled
2 cups orange flavored seltzer, chilled
1/2 cup triple sec
6 orange slices, halved
12 teaspoons grenadine
Instructions
3 1/4 cups orange juice, chilled
2 cups orange flavored seltzer, chilled
1/2 cup triple sec
6 orange slices, halved
12 teaspoons grenadine
1. Combine prosecco, orange juice, seltzer and triple sec in a bowl. Ladle into 12 champagne flutes or wine glasses. Slowly pour 1 teaspoon of grenadine into each. Garnish rim of glasses with 1/2 of an orange slice. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish The Holidays," December 2006
Recipe by Marge Perry and David Bonom, "Relish The Holidays," December 2006
Rossini Cocktail
This is an ideal drink to serve at a dessert party or with your dessert course. It’s especially good with chocolate (but then, what isn’t?).
Ingredients
Ingredients
1 1/4 cups frozen sliced strawberries with sugar, thawed
1 (750ml) bottle prosecco, chilled
6 small strawberries, washed
Instructions
1 (750ml) bottle prosecco, chilled
6 small strawberries, washed
1. Purée sliced strawberries and any juice in a blender or food processor. Press mixture through a mesh sieve into a bowl to remove any seeds; chill 30 minutes.
2. Combine strawberry purée and prosecco in a large pitcher and gently stir to combine. Pour into 6 champagne flutes. With a sharp knife make a small slice in the bottom of each strawberries, about half the way through. Slide a berry onto the rim of each glass. Serve immediately. Serves 6.
Recipe by Marge Perry and David Bonom, December 2006.
2. Combine strawberry purée and prosecco in a large pitcher and gently stir to combine. Pour into 6 champagne flutes. With a sharp knife make a small slice in the bottom of each strawberries, about half the way through. Slide a berry onto the rim of each glass. Serve immediately. Serves 6.
Recipe by Marge Perry and David Bonom, December 2006.
Pomegranate Fizz
This garnet-colored beauty, garnished with sugar-coated grapes, is as elegant as your most formal dinner party.
Ingredients
Ingredients
2 cups, plus 2 tablespoons, sweetened pomegranate juice, chilled, divided
12 red seedless grapes
12 green seedless grapes
3 tablespoons sugar
8 mint leaves
1 (750ml) bottle prosecco, chilled
Instructions
12 red seedless grapes
12 green seedless grapes
3 tablespoons sugar
8 mint leaves
1 (750ml) bottle prosecco, chilled
1. Pour 2 tablespoons pomegranate juice into a small bowl. Add grapes and toss to moisten. Place sugar in a medium bowl. Add grapes, rolling to coat. Alternately skewer 3 red and green grapes onto 8 toothpicks, being careful not to knock off the sugar. Skewer a mint leaf onto end of toothpick.
2. Pour remaining pomegranate juice into 6 champagne flutes. Slowly fill each glass with prosecco. Set grape skewers over each glass—resting on the rim. Serves 8.
Recipe by Marge Perry and David Bonom, December 2006.
2. Pour remaining pomegranate juice into 6 champagne flutes. Slowly fill each glass with prosecco. Set grape skewers over each glass—resting on the rim. Serves 8.
Recipe by Marge Perry and David Bonom, December 2006.
Prosecco Cocktail
Make this your signature cocktail. The Benedictine adds virility to the lively prosecco bubbles.
Ingredients
Ingredients
12 sugar cubes
24 dashes bitters
1 (750ml) bottle prosecco, chilled
6 tablespoons Benedictine liqueur
6 thin strips of lemon rind
Instructions
24 dashes bitters
1 (750ml) bottle prosecco, chilled
6 tablespoons Benedictine liqueur
6 thin strips of lemon rind
1. Soak each sugar cube with 2 dashes of bitters. Place 2 cubes in the bottom of 6 champagne flutes. Slowly fill glasses with prosecco. When the fizz subsides, slowly pour 1 tablespoon of the Benedictine into each glass. Garnish with a strip of lemon rind. Serves 6.
Recipe by Marge Perry and David Bonom, December 2006.
Recipe by Marge Perry and David Bonom, December 2006.
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