It’s National Prosecco Day! This day might be just as exciting as my birthday or being able to eat cake – I mean cake and Prosecco? Yes, please! And although I tend to drink Prosecco like the next Prohibition is coming – I finally tried drinking my Prosecco with a twist that always seemed a little trendy but always peaked my curiosity. What is it you ask? A popsicle in my Prosecco!
What You’ll Need:
– A bottle of your favorite Prosecco – I love Ruffino or Freixenet
– Popsicles of Choice – I used Outshine Fruit Bars Mango & Pomegranate
I felt the flavor choice was a big part of my decision, because I wanted it to pair well with the bubbles, so just think of potential mimosas juice flavors; Strawberry, Raspberry, Mango, Pomegranate, or Pineapple. Once you have your Prosecco and popsicle it’s time to pop that bottle! Pro-Tip: Don’t fill your glass up with the bubbles, when you add in the popsicle it’ll fizz more and takes up some room – I recommend filling a little more than half way with the bubbles, if not get ready to take a quick sip to save the overflow!
The Final Verdict: The addition of the popsicle was actually refreshing and had great taste, I especially liked it with the Mango flavor! I was actually surprised at how good it tasted – because I’m of course a fan of Prosecco on it’s own. And let’s be honest, it’s just a nice summery treat!
So cheers to all my fellow Prosecco lovers who celebrate National Prosecco Day any day!
I can’t believe I haven’t shared this recipe with my fellow bee readers. Before I share this with you all, I have to give you some of the history, why this recipe is so sacred and why it’s so fricken good. And also, I’m sharing this with you because it’s still summer despite what the rest of the social world seems to think!
Urban legend has it, this is my great-grandma’s recipe – it’s unclear whether this was a family staple, or a staple that was also shared at the bar (Marty’s) they owned in St. Louis near Anheuser-Busch. Helen was born September 11, 1911, she was the woman who told you to ear your crust otherwise you’ll have long saggy ear lobs, like she did (although, I’m pretty sure they were from the clip-on earrings she rocked) the woman that also smiled, was always dealing cards and laughing. This recipe is so detailed and specific that you must follow the rules and directions to a tee, or you will mess up the whole thing! The most important rule to remember is 1-to-1-to-1.
What You’ll Need:
– Ten High Whiskey
– Frozen Lemonade Mix
– Maraschino Cherries
1. Dump your frozen lemonade mix into the blender. Measure out your whiskey by filling up the empty lemonade canister, pour into blender over top frozen mix. Fill up empty lemonade canister with water and pour over top.
2. Blend up, until nicely mixed together.
3. Over rocks, in a scotch glass pour mixture – garnish with some cherry juice & cherries.
The recipe is so simple and so DELICIOUS, it’s one of the reasons I love it so much plus it was my Granny’s so that’s just the cherry on top (literally). Another fun little story about my great grandparent’s bar near Anheuser, is a lot of the brewers and workers from the brewery would come for lunch or after work to the bar. Which meant my mom and aunts as children had special visits to the Clydesdale barns and were even able to ride the horses! This recipe is a staple at most gatherings and family events, whether it’s summer or we’re cooped up inside — we always cheers to ‘Granny’ after a batch is poured.
So go ahead and enjoy this delicious drink and don’t feel bad when you’re whipping up your second batch of sours.