Aspen Times Weekly Libation: Perfect Prosecco
PASSION FRUIT BELLINI
1 cup unsweetened passion fruit pulp, thawed
2 tablespoons maraschino liqueur
750-mililiter bottle prosecco, chilled
Maraschino cherries or fresh raspberries, to garnish
In a large cocktail shaker, combine the passion fruit pulp (it can be found in the frozen foods section, often with the Goya brand products) and maraschino liqueur. Stir to combine. Add a handful of ice, then shake vigorously for 20 seconds. Strain into the wine glasses, dividing it evenly. Stir each glass gently, then top each with Prosecco. Add a cherry or raspberry to each glass. Serve immediately.
1/2 ounce Sorel liqueur
3 ounces prosecco, chilled
Pour the Sorel into a sparkling wine flute, then top with prosecco and an orange twist. Stir gently and serve immediately.
* Recipes courtesy of The Associated Press.
‘Tis the season for bubbles, and I do love a good glass of Champagne or prosecco. But with a new year approaching — and dreams of all things new attached to it — I’ve begun seeking out new ways to enjoy this holiday standard. My “research” included tasting all types of concoctions, and there are few left on my list to try. But since the days are quickly slipping by, I offer you two excellent options for holiday imbibing. The first, which includes a spicy kick, is excellent when served with puff pastry tarts spread with brie (or any soft cheese) mixed with chopped fresh basil, then topped with persimmons that have been brushed with honey, then broiled until lightly browned and tender. The second, which features a creative twist on the Bellini, is perfect for the day-after holiday brunch.
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