Cooking Instructions
1.
To make the cranberry mimosas, pour the
cranberry juice (50 mL)
and
lime juice (10 mL)
into a champagne flute and top with
Prosecco (70 mL)
. Garnish with a sprig of
rosemary (1 sprig)
and several
cranberries (to taste)
.
2.
For an extra bit of festive flourish, you could put sugar around the rim of the glass.
3.
To make the peach bellinis, remove the
peaches (570 g)
from the Cognac and place in the freezer overnight.
4.
Blend the peaches with 300ml
Prosecco (300 mL)
. Divide into four champagne flutes.
5.
To make the mimosa margaritas, rim cocktail glasses with
lime (1)
and dip in
salt (to taste)
. Combine your
M&S Distilled silver tequila (25 mL)
,
lime juice (12 mL)
and
M&S squeezed smooth orange juice (50 mL)
in a shaker with ice and shake it up.
6.
Pour into the glass and top with
Prosecco (50 mL)
.
7.
Garnish with a
limes (to taste)
and orange slice.
8.
To make the prosecco mint julep, in a tumbler or highball glass, muddle together your
sugar syrup (12 mL)
and
mint leaves (8)
with a muddler (or wooden spoon if you don’t have one). Add the
whisky (25 mL)
and
bitters (3 dashes)
and mix again, then fill the glass with crushed
ice (to taste)
and top with
Prosecco (75 mL)
. Garnish with more mint leaves.
9.
To make the sparkling raspberry martini, muddle the
raspberries (4)
,
mint leaves (6)
and
sugar syrup (25 mL)
in a cocktail shaker.
10.
Add the
M&S Distilled British vodka (50 mL)
and
lime juice (25 mL)
, fill the shaker with ice and give it a good shake.
11.
Double strain into a cocktail glass.
12.
Top with
Prosecco (50 mL)
and finish with a
mint sprig (1 sprig)
and raspberry or two.