Think of this Prosecco cocktail as the UN of holiday cocktails – Italy meets France meets Iceland. The pomegranate and rosemary add a holiday vibe, but it’s festive and bubbly enough to drink all year round.
Measurements by the glass:
Measurements using one bottle of Prosecco:
If making by the glass, add one ice cube to a champagne flute. Add the vodka, Aperol, and Lillet Blanc to the flute and swizzle until chilled. I like to leave the cube in, but remove if you prefer. Top with Prosecco.
If making a pitcher, add the vodka, Aperol, and Lillet Blanc to a martini shaker filled with ice. Shake until chilled. Strain into the pitcher and top with Prosecco.
Garnish with orange slices, pomegranates and rosemary sprigs.
For the orange slices, slice as thinly as you can and then cut each slice in half, then the halves into three wedges, making sure that each is small enough to fit in a flute. I love to use Cara Cara oranges or Blood Oranges if they are in season…like now!
Making quantity: If I am making this for a party, I make enough of the vodka/Aperol/Lillet mixture for the number of bottles I plan to serve and keep it chilled. Then when I open a new bottle of Prosecco, I add just under a cup (7 ounces) of the mixture per bottle of bubbles.
Keywords: Prosecco cocktail