Adding a drop or two of citrus bitters – a gift from another generous friend – makes this a perfect cocktail. Seconds, anyone?
What Makes it Special? Between the spices, the bubbles, and the flavored gin there’s a certain alchemy that just works.
Unlike some champagne cocktails, this is not overly sweet – just the right amount.
Kitchen Tip: You can make the liquor-syrup blend an hour or so in advance of serving. Just give it a stir before proceeding to mix the cocktails.
Recipe source: Ilise Goldberg
For the Cocktail (makes 5)
- 4 1⁄2 ounces Cranberry Gin Liqueur (I used Koval)
- 2 ounces Spiced Simple Syrup (see below)
- 1 ounce Cointreau
- 3 ½ ounces Prosecco per glass, well-chilled
- 2 drops Citrus Bitters per glass
- Orange Zest and Cranberries, to garnish
For the Spiced Simple Syrup
- 1 cup Water
- 1 cup granulated Sugar
- 1 ½ (3-inch) Cinnamon sticks
- 4 Allspice berries
- 3 Cloves
- 2 whole Star Anise pods
Spiced Simple Syrup Instructions:
- Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
- Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
- Cover and store in the refrigerator until ready to use. This will last in the refrigerator several weeks.
To Make the Cocktail:
- Combine all ingredients – except Prosecco, bitters and garnish – in a shaker, small pitcher or glass container and stir until well blended.
- Pour 1 ½ ounces of the mix in the bottom of a champagne flute and top with about 3 ½ ounces of Prosecco.
- Add two drops of citrus bitters and garnish with the zest of an orange peel (and cranberry if you have it available).
- Serve and enjoy.