A light and refreshing cocktail with tangy cranberry and soft bubbles of Prosecco.
75ml Prosecco Superiore Valdobbiadene NV
3 Fresh blackberries
3 Fresh cranberries
1 tsp Mixed spice
1 tsp Icing sugar
10ml Cranberry juice
1 cup of water
1 cup of caster sugar
Make the sugar syrup – mix the water and sugar in a saucepan and bring to the boil. Stir until the sugar has dissolved and allow to cool. This mixture can be stored in the fridge for up to two weeks.
Dip the rim of a chilled Champagne flute into the cranberry juice, and then into the icing sugar. Dip again in the cranberry juice, then into the mixed spice and leave to stand.
Using the back of a spoon, crush the cranberries and blackberries into a thick pulp
Add the Crème de Cassis, 1 teaspoon of sugar syrup and 1 teaspoon of pulp then top up with Prosecco. Finally, garnish with a cranberry cut halfway through and pushed onto the rim of the glass.