PROSECCO PUNCH
Steps:
- Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
- Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
- Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!
COFFEE-CHOCOLATE DIGESTIF
Making your own infused spirits and then sweetening into a liqueur or digestif gives control over the flavor and sweetness level. In this drink, a small glass at the end of a meal helps with digestion and would go well with a variety of desserts from chocolate-based ones to pecan pie.
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 1 digestif (plus extra infused vodka and simple syrup)
Number Of Ingredients 6
Steps:
- Make the infused vodka: Combine the vodka, cacao nibs and coffee beans in a clean jar and seal. Shake, then infuse at room temperature, out of the sunlight, at least 4 days and up to 1 week. Strain the infused vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter.
- Make the simple syrup: Bring the brown sugar and 1/4 cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved, about 30 seconds. Remove from the heat and let cool.
- Make the cocktail: Combine 1 1/2 ounces infused vodka with the Averna, bitters and 1/2 ounce of the simple syrup in a cocktail shaker with ice. Shake until frothy, then strain into a small glass.
PROSECCO WITH RASPBERRY CASSIS ICE CUBES
Provided by Valerie Bertinelli
Categories beverage
Time 1h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
- Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.
PROSECCO MARGARITAS
Provided by Marcela Valladolid
Categories beverage
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the lime juice, tequila, Cointreau and simple syrup in a pitcher. Stir well until combined.
- Place a layer of salt on a small plate. Moisten the rim of a glass with a lime wedge and dip the glass in the salt. Wiggle the glass to cover the wet part of the rim completely. Repeat to rim the remaining glasses.
- Fill the glasses with ice, then fill them halfway with the tequila-lime mixture. Top the glasses with the prosecco, garnish with lime slices and serve.
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