A Bourbon Gal in Utah

cocktails, cookery & occasional domestic badassery

Archive for the tag “Westminster College”

Pretty in Pink: A Cranberry-Prosecco Sparkler

I’m super excited.

Pretty in Pink:  A Cranberry-Prosecco Sparkler

Pretty in Pink: A Cranberry-Prosecco Sparkler

Tonight I am meeting twenty or so women who are guests of Westminster College’s “Party Board” for a gal’s night out fundraising event supporting the general scholarship fund.  I’m a huge fan of the liberal arts—my undergrad years were spent at Rhodes College in Memphis, TN—and I’m an even bigger fan of women getting together for some fashion, fun, and Autumn-inspired cocktails mixed up by Yours Truly.  I promised them in advance I’d post the recipes on the blog so they can look ‘em up later.  Here goes, ladies!

Pretty in Pink: A Cranberry-Prosecco Sparkler

0.5 oz cranberry vodka*

3-4 oz. Prosecco

To a champagne flute, add 0.5 oz. cranberry-infused vodka.  Top with the Prosecco (how much depends on the size of your glass).  Garnish with a skewer of sugar-dusted vodka soaked cranberries left over from your infusion.  When you drop the skewer into the Prosecco, the sugar reacts to the carbonation of the wine and makes it bubble up even more.  Festive!

*To make cranberry vodka:  (Easily halved if you only need enough for a few cocktails) To a large clean quart lidded glass jar add 10 oz. dried unsulfured low-sugar cranberries.  Pour over enough vodka to fill the jar (about 3 to 3 ½ cups).  Place in a cool place away from direct sunlight, and shake daily for 1 week.  After a week, strain the vodka through a fine mesh strainer, reserving the vodka-soaked cranberries to make lovely garnishes.  If you are going to use the vodka immediately, it does not require refrigeration. If you are going to keep the vodka for longer-term storage, remove all sediment and fruit residue by filtering through a triple layer of cheesecloth or a coffee filter.

The Wasatch Mule

The Wasatch Mule

We also made Pear-Ginger Mules:  Here’s a link to the Wasatch Mule recipe on a past blog post. 

XOXO, y’all!

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