Although this cocktail certainly wasn’t around for the first Thanksgiving in 1621, it’s a nice fall sparkler to toast the occasion. Of course, there’s no reason to wait for Turkey Day to whip it up!
Prosecco is a sparkling wine hailing from the Veneto region of Italy and made of the namesake grape. The extra-dry Ruggeri Prosecco di Valdobbiadene works nicely in this cocktail and is affordable enough that you can buy a few bottles. Prosecco is becoming more widely available, but if you can’t find it, go ahead and use a good-quality, extra-dry sparkling wine.
This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.
- 1 part apple brandy
- 1 part apple juice
- 2 dashes blood orange bitters
- 1 sugar cube
- 3 parts chilled Prosecco
- Combine apple brandy, apple juice, and bitters in a cocktail shaker and top with ice; shake vigorously (about 20 times).
- Place sugar cube in the bottom of a chilled champagne flute, strain brandy mixture into the glass, and top with Prosecco. Serve.