I love featuring an array of cocktails for spring and summer because the flavors shift to brighter colors and more citrus-y notes. Here’s an array of cocktails for you to try for Easter!
Elevated Mimosa Bar
INGREDIENTS:
1 bottle of Santa Margherita Prosecco Superiore DOCG
Assorted fruits, sliced (strawberries, raspberries, blackberries, kiwi, etc.)
Assorted fruit juices (orange, mango, blood orange, lemonade, etc.)
10 mint leaves, torn
2 tablespoons of fresh lemon juice
¼ cup confectioners’ sugar
Method:
Blend cups of confectioners’ sugar, mint and lemon together in a blender until smooth.
Chill in refrigerator for 10 minutes.
Divide the mixture into glasses to add extra sweet flavor.
Pour Santa Margherita Prosecco Superiore into each glass, stir.
Top with selected juice.
Garnish each glass with fruit.
Strawberry Basil Mule
INGREDIENTS:
8 Strawberries
Half a Lime
Basil Sprig
1.5oz Premium Vodka
3.5oz Brooklyn Crafted Ginger Beer Mini in Lemon & Lime
Method:
Muddle fresh strawberries (roughly 6), 2 lime wedges and basil in a copper mule mug.
Top with Ice, Vodka and Brooklyn Crafted.
Garnish with Strawberry and Lime wedge and basil leaves.
Sparkling Screwdriver
INGREDIENTS:
1.5-3 oz of vodka
6 oz of orange juice
4 oz of Sparkling Ice Orange Mango
Orange (garnish)
Method:
Fill chilled pint glass 1/3 with ice.
Pour vodka and OJ over ice. Stir.
Add Orange Mango Sparkling Ice.
Garnish with orange slice.
Ginger Sage Cocktail
SERVINGS: 8-10
INGREDIENTS:
1 bottle of Santa Margherita Prosecco Superiore DOCG
Simple Syrup
1 cup honey
3 cups water
2 whole pears, peeled, cored and diced
1 large piece of ginger, peeled and diced
20 fresh sage leaves (plus more for garnish)
Method:
In a saucepan combine the honey and water over medium heat and bring to a light boil.
Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely.
Add the pears, ginger and sage leaves.
Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes).
Remove from heat and let the mixture steep for an additional 10 minutes.
Strain the syrup into a large canning jar or thick glass bowl.
Discard the ginger and sage leaves.
Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup.
Add Santa Margherita Prosecco Superiore and serve.
The Rosemary Hound
INGREDIENTS:
2 PARTS PURITY VODKA
1 PART SIMPLE SYRUP
4 TABLESPOONS FRESH ROSEMARY LEAVES
½ PART RUBY RED GRAPEFRUIT JUICE
2 SLICES RUBY RED GRAPEFRUIT, FOR GARNISH
Method:
Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice.
Shake well to mix.
Serve on the rocks, garnished with a grapefruit slice.
Stevie Wilson,
LA-Story.com
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