2 oz Limoncello
3-4 oz Prosecco
2 oz Soda Water
Fresh Lemon Wheels
Garnish: Rosemary or fresh herbs
In a wine or spritz glass add ice, limoncello, prosecco and top with soda water ,Add fresh lemon wheels and your favorite herb.
2 oz blanco tequila
1/2 oz triple sec
1 oz fresh lime juice
3/4 oz hibiscus simple syrup
salt for rim optional
Salt the rim of a glass and set aside. Add tequila, triple sec, lime juice, syrup and ice to a cocktail shaker. Shake and strain into prepared glass with fresh ice. Garnish with a lime wheel and hibiscus flowers (optional).
1 c strawberries, sliced + stems removed
1 c raspberries
1/3 c sugar
1/2 c orange liqueur
1 lemon, thinly sliced + seeds removed
1 peach, thinly sliced + pit removed
1/2 c lemon juice, freshly-squeezed*
1 bottle of dry rosé
To a large pitcher or punch bowl, add the strawberries, raspberries, sugar, and orange liqueur. Stir gently and then let the mixture sit for 5-10 minutes until the sugar is dissolved. Next, add the lemon slices, peach slices, lemon juice, and dry rosé. Stir the mixture gently to combine. Cover the pitcher and place the sangria in the fridge. Allow it to refrigerate for at least 2 hours or overnight so the flavors have time to meld. Serve the sangria over ice. If you want a lighter cocktail, add a splash of club soda to each glass right before serving.
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