Upscale Living Magazine - - Cocktails -

1 bot­tle of Santa Margherita Prosecco Su­pe­ri­ore

1/2 Lemon

1/2 or­ange

1 ta­ble­spoon honey

1/4 cup sugar

3 whole cloves

3 whole all­spice

2 cin­na­mon sticks


Rinse lemon and or­ange and thinly slice them, dis­card­ing seeds; quar­ter the or­ange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you pre­fer drinks on the tart side, the larger if you want a sweeter fla­vor), cloves and all­spice. With a knife, cut the cin­na­mon sticks length­wise into thin­ner strips. Add cin­na­mon and 2 cups wa­ter to pan; bring to a boil over high heat, then re­duce heat and boil gen­tly for 5 min­utes. Pour Prosecco into hot citrus base and heat un­til steam­ing, about 8 min­utes. Keep warm over low heat. La­dle into heat­proof cups or wine­glasses.

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