Holiday Bellinis with Lunetta
*This post is written in partnership with Lunetta. All thoughts and opinions expressed here are my own.
Mike and I are usually responsible for our specialty cocktails at family gatherings. We even came up with two different cocktails for our wedding earlier this month, “The Mike” and “The Aaron”! We spent Thanksgiving with our family less than a week after our big day though, and the last thing we wanted to do was come up with another complicated concoction. So we got resourceful and repurposed our turkey day leftovers!
Bellinis are a super easy cocktail and are perfect for a holiday toast or post-holiday brunch. Typically, they’re made with Prosecco and either fruit puree or simple syrup. We thought it would be fun to repurpose our homemade cranberry sauce from Thanksgiving as a base for a Cranberry Bellini! It already had the syrup, fruit and cranberry flavor we needed, so it was a no-brainer!
We mixed a few ounces of the cranberry sauce with Lunetta Prosecco! Lunetta is made in northern Italy by Cavit, the winemakers known for producing America’s #1 Italian Pinot Grigio and #1 Imported Pinot Noir. Their Prosecco is great on it’s own, but it’s our go-to anytime we make mimosas, bellinis or cocktails that need a Prosecco float on the top!
I’m sure you have finished your cranberry sauce by now, so if you want to prepare a fast mixer for your next holiday party, just follow this recipe:
-Place 1 1/2 cups (about 6 ounces) frozen or fresh cranberries, 1 cup water, and 3/4 cup granulated sugar in a small saucepan over medium head and bring to boil. Reduce heat to low and simmer until reduced to a syrup, about 15 min.
That formula works for any type of simple syrup. Just choose your own berry or fruit! Be sure to combine it with Lunetta Prosecco for a perfect cocktail. ;)