I’ve been really inspired by all the fresh apples that are in season right now, and even at the small market in our town, we’ve been getting a great selection. Honeycrisp (my favorite for snacking), Fuji, and those gorgeous Pink Pearl apples that have a green skin and bright pink flesh. Oh my, I’ve been in heaven.
I wanted to create a sparkly apple spritz in celebration of apple season, based on the King’s Landing recipe in the new Death & Co Cocktail Codex book (which you should buy if you haven’t already). I’ve topped this apple-y beauty with the elevated Prosecco, Santa Margherita Prosecco Superiore made from Glera grapes grown in Valdobbiadene, Italy;a region that now has its own DOCG classification. This specific Prosecco adds another layer of flavor to this cocktail, a bright, crisp, fruity flavor of apple and pear. I wanted to add a bit more spice, so there’s a dash of star anise; as well as a bitter kick, to help balance out the sweetness. This beautiful number is sure to be on repeat throughout the holidays!
Apple-y Prosecco Spritz
1-1/2 oz Sweet Vermouth Infused with Star Anise
1 oz Pear or Apple Brandy
¼ oz Fresh Lemon Juice
1 oz Campari
3-1/2 oz Santa Margherita Prosecco Superiore
Build in a large glass over ice. Garnish with a lemon wheel and a few apple slices
This is a sponsored post written by me on behalf of Santa Margherita Prosecco. All opinions are 100% mine.
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