Cranberry Prosecco Spritz
There is something so special about having a seasonal cocktail at the holidays. This recipe for a Cranberry Prosecco Spritz is easy to make and looks especially festive served with sugared cranberries threaded on a rosemary skewer.
Yield: 1 serving
Equipment
- Strainer
- Jigger
- Small Pan
Materials
- 1/2 cup prosecco
- 1 tbsp grand marnier
- 1 tbsp cranberry juice cocktail
- 1 1/2 tsp rosemary simple syrup (recipe follows)
Rosemary Simple Syrup and Sugared Cranberries
- 1/2 cup sugar + 2 table spoons (divided)
- 1/2 cup water
- 4 sprigs fresh rosemary
- 1/2 cup cranberries
Instructions
- To make the rosemary simple syrup, place 1/2 cup of sugar, the water and rosemary sprigs in a small pan over high heat. Stir often until the sugar dissolves, and then remove from the heat. Allow the mixture to cool for 15 minutes, add the cranberries and then allow to sit at room temperature for 30 more minutes.
- Strain the simple syrup. Remove and discard the rosemary leaves from the bottom half of each rosemary sprig and transfer to a bowl along with the cranberries. Add the remaining 2 tablespoons of sugar and toss to coat. Skewer 2 to 3 cranberries on the bottom half of each sprig.
- To make the cranberry spritz, pour Prosecco into a champagne flute and add the Grand Marnier, cranberry juice and rosemary simple syrup. Drop a sprig of rosemary with sugared cranberries into the glass and serve at once.
Notes
The simple syrup can be made 5 days in advance. Sugared cranberries and rosemary can be made a few hours in advance. Do not make this cocktail until you are ready to serve as you want the bubbles to stay fresh. Tall thin glasses work best for Prosecco and Champagne because they help preserve the bubbles. You can also make this cocktail with pomegranate juice and pomegranate seeds.