Put 1 sugar cube in each of 8 Champagne flutes; add 2 tablespoons of pomegranate liqueur to each glass.
Fill glasses with Moletto Prosecco. Garnish, if desired.
Prosecco Pina Colada
1 1/2 parts of Sandy Cay Coconut Rum
1/2 part Pineapple juice
1/2 part Coconut cream
3 parts Moletto Prosecco
Pour all ingredients (except Prosecco) into an ice filled shaker.
Shake until cold, pour Moletto Prosecco into shaker and stir.
Strain into a chilled glass.
Garnish with a pineapple wedge.
Prosecco with Red Vermouth and Blackberries
1 bottle Moletto Prosecco (750 ML)
1 cup of Blackberries
3/4 cup Sweet vermouth
2 tablespoons superfine sugar
Gently stir together blackberries, vermouth and sugar in a bowl. Let stand, stirring occasionally, until blackberries release juices and sugar dissolves, about 1 hour. Spoon 2 tablespoons of the blackberry juice and 4 blackberries into each of 6 Champagne flutes. Top with Moletto Prosecco.
Raspberry Prosecco Bellini
4 oz. Moletto Prosecco
2 oz. Raspberry Liqueur
1 Sprig of fresh basil
Pour 2 oz. of Raspberry liqueur into a champagne flute, then add sprig of fresh basil. Top with 4 oz. of Moletto Prosecco and serve.
Fill a 10 oz glass with ice. Add Moletto Prosecco, filling three-fourths full. Top with Campari and simple syrup. Garnish with lime slices.
Add 1 part granulated or superfine sugar to 1 part hot water. Stir until completely dissolved and add 1 tbsp. of vodka as a preservative. Store in a sealable container, and refrigerate until use.
In a large pot, add 2 parts Demerara or Turbinado sugar to 1 part hot water. Cook over medium heat, stirring frequently, until the liquid has clarified. Remove from heat, let cool, store in a sealable container, and refrigerate until use.
In a large pot, add 32 oz. of 100% Pomegranate juice and cook over medium high heat. Once liquid has reduced by half, add 16 oz. by volume of superfine or granulated sugar and stir until completely dissolved. Let cool, store in a sealable container, and refrigerate.
CLOVER HONEY SYRUP
In a large container, add 2 parts clover honey to 1 part warm water. Integrate thoroughly with a bar spoon and add 1 tsp. of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.
Spiced Apple Cider
Simmer fresh apple cider in a pot with cloves, allspice and cinnamon sticks for 20 minutes. Let cool then strain out spices. Keep refrigerated.