Cocktail of the Week: Blackberry Bubbler


Blackberry Bubbler This time of year clients and friends are always interested in sparkling cocktails. Sweet, fresh blackberries combined with the earthiness of Campari make this sparkler a sophisticated sip.

Fresh Blackberries
Your favorite Prosecco or Sparkling Wine – approximately 4oz per cocktail
¾ oz Campari

Add Campari and 3 Blackberries to a cocktail shaker and muddle well. Fill ¾ of a champagne flute with Sparkling Wine, top with Blackberry and Campari mixture. Garnish with a Blackberry. Enjoy!
If you prefer a sweeter drink, try a sweeter sparkling wine or add ¼ teaspoon of simple syrup.

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Cocktail of the Week: Bellini

Bellini It is a glorious time for summer peaches and what goes better with peaches than a little sparkle of Prosecco?!

2 large, ripe Peaches
12oz of your favorite Prosecco (approximately ½ bottle)
Fresh Mint – optional
Makes 4

Slice peaches in half, remove the pit and place into a blender or food processor. Puree until smooth. Two large Peaches should yield approximately 8oz of puree. Mix 12oz of Prosecco with 8oz of Peach puree. Serve in tall champagne flutes. For a fresh twist to this traditional cocktail, before you puree add a handful of fresh Mint to the Peaches – garnish with Mint.

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Cocktail of the Week: Peach Apple Sangria

Peach Apple Sangria

2 bottles of Pinot Grigio or Pinot Gris
2 cups of Prosecco
6 oz Cavlados or Apple Brandy
6 Ripe, Fresh Peaches
2 Granny Smith or other tart Apples cored and cut into small pieces
1 Lemon thinly sliced – seeds removed
¼ cup Sugar – optional

– 1 hour (or up to 1 day) ahead, cut 3 of the Peaches into small pieces, place in a bowl with the Apple pieces.
– Add the Calvados or Apple Brandy to the bowl and muddle. While you want to extract some juice from the fruit, be careful not to completely smash the Peach pieces.
-Cover tightly and refrigerate until just before serving.
– Before serving, remove the pits and puree the remaining 3 Peaches in a blender or food processor.
– Add the pureed Peaches and the brandy soaked fruit to a large pitcher or beverage container.
– Add the Wine, Prosecco and Lemon Slices. Stir well and serve over ice.
– If the Sangria is not sweet enough for your taste – add a little sugar at a time tasting until it is to your desired sweetness. Sangria made with very ripe Peaches should not need any additional sweetening.
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Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip.

Cocktail of the Week: Sparkling Lemonflower


Sparkley Lemon Flower

Cocktail of the Week: Sparkling Lemonflower
I know it sounds like something you should share with fairies and unicorns but this refreshing cocktail is perfect for a beautiful summer day!

2 oz St. Germain elderflower liquor
3 oz chilled Prosecco
Small scoop of Lemon Sorbet or Lemon Italian Ice
Lemon Twist

Into a champagne flute, pour in St. Germain, add Prosecco, garnish with a Lemon Twist and just before serving, top with the frozen ball of Lemon Ice. Sip and enjoy!

Do ahead: Line a cookie sheet or plate with parchment paper. Using a melon baller, scoop small balls of Lemon Sorbet or Lemon Italian Ice and place on the parchment paper and freeze until solid. Once the balls are frozen solid, you can move them into a bag to save freezer space.