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.
Thanks to La Marca Prosecco for this recipe.
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:
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:
And because of its lightness and high acidity, it can easily be drunk with a vinaigrette-dressed salad.
 Enjoy La Marca Prosecco straight, or blended in a cocktail or punch.
The post RECIPE: Fall Flavors Punch With Sparkling Prosecco first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.