Looking for a few new Spring Cocktail recipes to try out this season at your next weekend brunch or backyard party? These four from Santa Margherita have my mouth watering and my taste buds dancing. Try them out and let me know which one is your favorite!
Hibiscus Cocktail
Ingredients:
- Santa Margherita Prosecco Superiore DOCG
- Whole hibiscus flowers, packed in syrup
- 8 tsps of hibiscus syrup used to pack the flowers
Directions:
- Place a whole hibiscus flower in the bottom of glass.
- Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim.
- Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.
Sparkling Punch
Ingredients:
- 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
Directions:
- 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 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
Ingredients:
- 1 bottle Santa Margherita Sparkling Rosé
- 1 quart watermelon-rosemary sorbet (store bought or recipe below)
- 2 cups diced, seedless watermelon
Directions:
- 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.
Optional: Purchase sorbet from a gourmet market instead of making your own.
To Make Watermelon Sorbet:
Ingredients:
- 1 ½ cups granulated sugar
- 1 cup 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
Directions:
- 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
Ingredients:
- Santa Margherita Prosecco Superiore DOCG
- 1 lime juiced
- 4 basil leaves
Directions:
- Muddle lime juice, basil and cucumber in a shaker glass. (For extra flavor infusion, allow mixture to marinate in the fridge for at least one hour.)
- Add ice and shake 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.
- 4 cucumber slices
