Holiday Cocktail Recipes

Fall Punch

INGREDIENTS

1/2 cup apple cider

1 cups hard cider

1 cup Sparkling Ice Crisp Apple

1/4 cup bourbon

1/4 cup lemon juice

Cinnamon sticks, for garnish

Cinnamon sugar rim, for garnish

DIRECTIONS

Rim the glass with a lemon and dip into cinnamon sugar, set to the side. Combine ciders, bourbon, Sparkling Ice Crisp Apple, and lemon juice in a pitcher- stir to combine. Fill glasses with ice, then punch. Garnish with a cinnamon stick and serve.

 

Orange Cinnamon Blossom

INGREDIENTS

1 bottle of Santa Margherita Prosecco Superiore DOCG

1/2 lemon

1/2 orange

1 tablespoon honey

1/4 cup sugar

3 whole cloves

3 whole allspice

2 cinnamon sticks

 

DIRECTIONS

Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Santa Margherita Prosecco Superiore DOCG into hot citrus base and heat until steaming, about 8 minutes.  Keep warm over low heat. Ladle into heatproof cups or wineglasses.

 

Holiday Train

INGREDIENTS

1 Part Sparkling Ice Peach Nectarine

1 Part Grand Marnier

Blood Orange

 

DIRECTIONS

Slice blood orange and remove slice for garnish. Juice remaining blood orange. Combing Sparkling Ice Peach Nectarine, Grand Marnier and blood orange juice. Garnish with blood orange slice.

 

Holiday Sangria

SERVINGS: 4

INGREDIENTS

1 bottle of Santa Margherita Chianti Classico Riserva

1 large orange, sliced

1 large pear, chopped

Seeds of 1 pomegranate

4 cinnamon sticks

 

DIRECTIONS

Add fruit to a large pitcher. Top with Santa Margherita Chianti Classico Riserva. Place in fridge for an hour before serving. Spoon fruit into glass before pouring wine. Garnish with cinnamon stick. Add ice to top (optional).

 

Sparkle and Spice

INGREDIENTS

750ml bottle aged rum
1/2 cinnamon stick
1 clove
1 cardamom pod
1 star anise pod
1 vanilla bean
3 allspice berries
Pinch of freshly ground nutmeg
Sparkling Ice Lemon Lime

DIRECTIONS

Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar. Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days. Strain rum into an airtight jar with a fine-mesh strainer, discarding spices. Over ice, pour 2 ounces of rum infusion. Top with Sparkling Ice Lemon Lime and garnish with blackberries.

 

Lemon Elderflower Cocktail

INGREDIENTS

Santa Margherita Prosecco Superiore DOCG

1-2 ounce St. Germain Elderflower liqueur

2-3 drops Angostura bitters

Lemon rind (as garnish)

 

DIRECTIONS

Place St. Germain Elderflower liqueur into a cocktail glass and add drops of Angostura bitters. Fill glass with Santa Margherita Prosecco Superiore DOCG to mix. Top with twist of lemon.

 

Whiskey Peach Pit Pie

INGREDIENTS

2 Parts Irish Whiskey

1 Part Sparkling Ice Peach Nectarine

Tablespoon Maple syrup

Peach Slice

DIRECTIONS

Add over ice in rocks glass. Garnish with a peach slice.