Plan on spending the holiday weekend hanging with friends? Mix up some of these boozy treats.
Raspberry Peach Pops:
Raspberry Layer: Purée raspberries, Prosecco, Sparkling Ice Grape Raspberry, and sugar in a blender until very smooth. Fill each popsicle mold 1/2 full with raspberry mixture. Freeze while you make the peach purée.
Peach Layer: Purée peaches, Prosecco, Sparkling Ice Peach Nectarine, and sugar in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Freeze until firm, at least 2 hours.
Orchard Rosé Sangria:
Directions: Build in a wineglass with ice and top with Cider. Garnish with an orange twist.
Directions: Add ingredients to shaker with ice. Shake and pour into glass.
Directions: Build over ice and top with Santa Margherita Prosecco Superiore DOCG. Garnish with cucumber slice and fresh herbs (shiso, opal basil, chrysanthemum).
Blackberry Basil Cocktail:
Directions: In a glass pitcher large enough to hold a bottle of wine, gently muddle the black berries and basil leaves. Stir in the bottle of Barone Fini Pinot Grigio. Pour into a glass over ice cubes and garnish with a blackberry and basil. For an extra kick, add a shot of vodka.