Here’s a holiday cocktail recipe courtesy of Daniel Sviland of Prairie Grass Cafe in Northbrook, IL. This cocktail combines fresh blood orange juice with sparking wine and triple sec.
Blood Orange Sparkler
- 1 oz fresh blood orange juice
- 0.5 oz Cointreau
- 5 oz Prosecco
- Flamed orange zest
- Shake juice and Cointreau over ice. Strain into flute.
- Top with Prosecco and flamed large zest over glass.