It’s the first day of fall, so we’re mixing up a pitcher of fall punch.

This one combines fall flavors—apple cider, cinnamon, ginger—with vodka, Prosecco and cinnamon liqueur.

These days, we’re not having too many guests; so we cut the recipe in half. The half-recipe fits into a 64-ounce pitcher (or a 32-ounce jar).

You can also make a quarter of the recipe.

We personally don’t add sparkling wine or club soda to a punch until ready to serve: The bubbles stay longer. We just blend everything else in advance, which allows the flavors to meld.

If you mix all the ingredients except the Prosecco, you can keep them in a pitcher in the fridge until you’re ready to serve. Then, add the Prosecco and stir lightly, so as not to break the bubbles (we use a figure 8 motion).

For for a smaller group, add the blended mixture to the glasses, and top off with the Prosecco.

If you’re only using 1/2 or 1/4 of a bottle, use a champagne recorker (resealer) to keep the fizz in the remaining Prosecco.

  • For a punch bowl, freeze a block of ice in advance. You can use a bundt pan to create an attractive shape. We use a star-shaped gelatin mold.
  • The larger the piece of ice, the slower it will melt. Ice cubes will melt much faster than a block of ice, and will dilute the punch that much faster.
  • 10 ounces premium vodka

    Thanks to La Marca Prosecco for this recipe.


  • 1 (750ml) Prosecco, chilled
  • 10 ounces premium vodka
  • 5 ounces cinnamon liqueur
  • 2 liters (68 ounces) apple cider
  • 1 bottle/can (12 fl. ounces) ginger beer
  • 10 ounces premium vodka
  • Garnishes: apple, pear and/or orange slices, 2-3 cinnamon sticks
  • Ice block for the punch bowl or ice cubes for a pitcher

    For A Punch Bowl

    1. ADD the ingredients to a large punch bowl, and stir to combine, and store in refrigerator before use.

    2. PLACE a large block of ice in mixture 10 min before service, pour in base, top with Prosecco, lightly stir to combine, and garnish.

    For A Pitcher

    1. CUT the recipe in half or in quarters. Combine and refrigerate the ingredients, except the Prosecco. Chill the Prosecco without opening.

    2. POUR into glasses, top off with Prosecco and garnish as desired.

    The major types of sparkling wines are:

  • Asti Spumante and Prosecco from Italy.
  • Cava from Spain.
  • Crémant from France.
  • Espumante from Portugal.
  • Sekt from Germany.
  • Sparkling wines from Austria, New Zealand, South Africa, the U.S. and other countries.
  • Red wine sparklers such as Italian Brachetto and Lambrusco, and Australia’s sparkling Shiraz.
    Prosecco hails from northeast Italy, though its heartland is a small region in the Veneto called Conegliano Valdobbiadene.

    The Veneto region stretches from the Dolomite Mountains to the Adriatic Sea. The regional capital is Venice.

    Because of the bright acidity and the abundance of bubbles, Prosecco cut right through rich, salty foods making them a perfect partner for:

  • Light bites like cheese and charcuterie boards, olives, almonds (stuffed mushrooms are great here)
  • Pizza and flatbreads
  • Pasta or anything with salty cheeses like parmesan
    Plus, it goes well with lighter fare, including fish and shellfish:

  • Oysters on the half shell, seafood platters and dishes
  • Sushi, sashimi and crudo
  • Caviar
    And spicy foods, too, including Chinese, Indian, Thai and other Asian cuisines.

    And because of its lightness and high acidity, it can easily be drunk with a vinaigrette-dressed salad.


    [1] A punch with the flavors of fall (photos #1 and #2 © La Marca Prosecco).

    [2] Enjoy La Marca Prosecco straight, or blended in a cocktail or punch.

    [3] Fuji apple cider from Red Apple Orchards (photo © Red Jacket Orchards | Facebook).

    [4] Goldschläger Cinnamon Schnapps, from Switzerland, is a liqueur with very thin, yet visible flakes of gold floating in it. So much more festive than other cinnamon liqueurs! (photo © Diageo).

    [5] Gosling’s Ginger Beer (photo © Allmart Distributing | Gosling’s Rum | Facebook).



    The post RECIPE: Fall Flavors Punch With Sparkling Prosecco first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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