- Feel free to swap out the Prosecco for cava, Champagne or sparkling water.
10 mins
Not Too Tricky
serves 6
About the recipe
I’m putting a festive twist on the classic spritz with this cocktail full of Christmas flavours. Batch up the base and transport it to your party for a brilliant mobile tipple. Cheers!
Ingredients
100g cranberry sauce
100ml red vermouth
100ml Campari
2 clementines
1 x 75cl bottle dry Prosecco, chilled
1 bunch of fresh rosemary (20g)
Top Tip
To sterilise your bottle, simply boil it with the lid and any utensils you’re going to use to fill it for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the bottle.
Method
- Tip the cranberry sauce and vermouth into a blender and blitz until smooth, or shake it up in a cocktail shaker.
- Strain the mixture and use a funnel to pour it into a sterilised bottle along with the Campari. The base of your cocktail is now ready to transport and serve.
- Fill 6 tumblers with ice, slice the clementines into rounds and add a couple to each glass. Divide the cranberry mixture between the glasses, top up with Prosecco and garnish with a sprig of rosemary.
- Upgrade your ice cubes with festive frozen cranberries. Pop the whole berries into the compartments of an ice cube tray, top up with water and freeze until solid.
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