Serves 12
In a large pitcher or beverage dispenser, mix apricot brandy, maraschino liqueur and fruit.
Top with chilled Brut Cava (750 milliliters each).
Finish with 6 dashes of orange bitters and mint leaves, roughly torn.
This garden-fresh recipe calls for Prosecco, deeply hued Pulots and gooseberries and fresh thyme.
Make 1 Serving
Build over ice and serve with a straw.
Garnish with a fresh sprig of thyme.
Let sit for a few hours.
When ready to serve, add Prosecco.
Serve over ice and serve with a straw, and garnish with a fresh sprig of thyme.
Serves 10
Mix all ingredients together and refrigerate for at least 24 hours before serving.
When serving over ice, top with bubbly water and candied ginger.
Got a bottle of Champagne chilling?
Pour in a pitcher with citrus fruits and honeydew and youve got a ready-made warm weather pour.
Pour into glasses with the fruit or without, and add ice if desired.
- FromThis Girl Walks Into A Barbloggers Jordan Catapano and Jocelyn Dunn Muhlbach.
Mix well and chill for at least one hour before serving.
This fragrant sangria stars summer raspberries, blueberries and strawberries with a sweet-tart red sparkling Italian wine.
The cognac and creme de cassis add extra layers of depth and flavor.
Add the berries to a cocktail shaker or a heavy pint glass and muddle them to a juicy pulp.
Pour the muddled berries into a pitcher.
Add the cognac, creme de cassis, sour mix and orange juice.
Just before serving, add the chilled brachetto to the pitcher.
Fill rocks glasses halfway with crushed ice.
Add an orange slice and a lemon slice to each glass, then top with the sangria.
No better words could have been spoken.
Serves 1
Slice the fruit and marinate in the wine for two hours, though 30 minutes will do.
Then pour into a glass packed with ice, and add the Voli Light.
In a pitcher, combine the Chardonnay, tequila, grapefruit schnapps, and fresh lime juice.
Layer in the fruit starting with the grapefruit, and ending with the lemon.
Then sprinkle the lime pieces on top and serve.
