Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Prosecco Cocktail

By , from the Culinate Kitchen collection
Serves 8
Total Time 5 minutes

Introduction

If you happen to have a stash of Blackberry-Sangiovese Coulis in your freezer, this is an easy drink to whip up. If not, substitute a splash of Chambord or crème de cassis for each drink.

Ingredients

½ pt. Blackberry-Sangiovese coulis
1 bottle prosecco
1 lemon

Steps

  1. With a citrus zester, cut 8 curling lemon strips.
  2. Place 2 to 3 tablespoons of the blackberry purée in each champagne glass. Top, pouring slowly, with prosecco. Garnish each cocktail with a lemon strip and serve.

Notes

Read more about summertime drinks in Carrie Floyd’s article “Cool summer cocktails.”

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice