Refreshing Cocktails to Ring in Spring {Welcome Spring Guide 2019}

Tuesday, April 23, 2019

It's time to say goodbye to the harsh, cold winter and hello to the breezy, sunny days ahead!

Whether you're enjoying some drinks over Sunday brunch or hosting a get together with your BFFs, welcome springtime with some refreshing and delicious cocktails from renowned Italian winery, Santa Margherita.

Hibiscus Cocktail
Servings: 4 

  • Place a whole hibiscus flower in the bottom of the glass.
  • Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾" of the rim.
  • Carefully spoon 2 tsp of the hibiscus syrup down the interior side of each glass.

Sparkling Punch
Servings: 6

  • 1 750-ml bottle chilled Santa Margherita Sparkling Rosé
  • 3/4 cup limoncello
  • 1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed
  • In a large pitcher, combine the limoncello, raspberries, and strawberries.
  • Top with the chilled rosé champagne and stir in half of the lemon wheels.
  • Pour into an old-fashioned glass with ice.
  • Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.

Frozé Watermelon Granita
Servings: 4

  • Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.
  • Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.
  • Garnish with mint. Serve immediately with a silver spoon.
Purchase sorbet from a gourmet market instead of making your own.

To Make Watermelon Sorbet:

  • 1 ½ cups granulated sugar
  • 1 cup of water
  • 3 sprigs of rosemary
  • 3 pounds seedless watermelon cut into cubes (about 10 cups)
  • ½ cup lime juice
  • ¼ cup and 2 tablespoons tequila
  • In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain.
  • Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight.
  • Freeze the sorbet "granita-style" by putting it in the freezer and stirring every hour for five hours. 

Cucumber Lime & Basil Prosecco Spritzer

  • Muddle lime juice, basil, and cucumber in a shaker glass. (For extra flavor infusion, allow the mixture to marinate in the fridge for at least one hour.)
  • Add ice and shake the mixture.
  • Strain the juice only (about ½ oz.) into a Prosecco glass.
  • Top with Santa Margherita Prosecco Superiore DOCG and garnish with a basil leaf and cucumber slice.

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