Raise your hand if you’re as baffled as I am about it being middle of November already! We haven’t reached Thanksgiving yet, and I’m already seeing Instagram Christmas trees and presents neatly wrapped under the tree. No doubt, I’m feeling a bit frantic about the fact that I have almost nothing done or planned yet. Except for the important bits of course: cocktails. There’s something mildly sinister about the fact that I’m drinking away the pre-holiday season, with holiday recipe drinks, in order to escape the reality of the holidays being around the corner.
[x_pullquote type=”right”]So, come the holidays, my husband gets a drink recipe list and proceeds to play the role of Dionysus with the guests while I salt the mashed potatoes with my tears because the biscuits didn’t come out just right.[/x_pullquote]
I have a loving husband who insists on helping me in the kitchen on Thanksgiving. The poor soul hasn’t learned that on Thanksgiving I turn into a tyrannical pie factory that mistreats its lovely employees. I usually spend the day making everything from scratch, by myself, because I LOVE IT. I love cooking! (Take a moment to internalize that mighty scream from the pinnacle of my pie mountain.) When I’m really focused and have 10 things cooking at once, I can’t spare an ounce of attention to anything else. So, come the holidays, my husband gets a drink recipe list and proceeds to play the role of Dionysus with the guests while I salt the mashed potatoes with my tears because the biscuits didn’t come out just right. I’m dramatizing slightly.
M̶i̶s̶e̶r̶y̶ Cocktail hour loves company. By cocktail hour, I mean me, and by company, I mean Liz of Liz Avenue. And by cocktail, I mean cocktail. Anyway, Liz and I got together on a chilly November evening to do very important work: taste-test cocktail recipes so you can stay sober and purchase appropriate presents for your loved ones in the meantime.
Head over to Liz’s blog to grab a delicious hot toddy recipe and check out the recipe for the Blush Moscato below. It tastes like all the world’s holidays combined: sweet, refreshing and so comforting that you could guzzle them all day. The Moscato D’Asti has a sweet profile that pairs very well with unsweetened juices, so unless you like pure sugar, I’d suggest foregoing sweetened counterparts.
[x_accordion_item title=”Blush Moscato” open=”true”]
- 750 ml Moscato D’Asti
- 1 bunch Rosemary Sprigs
- 1 bag Fresh Cranberries
- Pomegranate-Geranium Juice, Pomegranate Juice or Cranberry Juice (unsweetened)
The amount of ingredients obviously depends on the amount of guests, but one 750ml bottle of Moscato D’Asti makes roughly 12 cocktails.
Fill a champagne glass halfway with your juice of choice. I prefer the Pomegranate-Geranium juice, but if you can’t find it at your local market, pomegranate and cranberry are perfect too!
Add 3 cranberries to the glass, top it all off with the Moscato D’Asti and stir well with a rosemary sprig. Leave the sprig in as garnish. Enjoy!