’Tis the season for Italian bubbly. Use it to spike fruit juice, sorbet—even black tea—for a range of festive cocktails.  

Serves 4

Cover a small plate with cane sugar. Rub four glass rims with orange peel and dip into sugar to coat. Juice 4 carrots, 2 oranges, and 1 inch fresh ginger (peeled) into a pitcher. Stir
in 1 cup Prosecco.

Serves 1

Scoop 1/4  cup blood orange sorbet into a glass. Slowly top with 1/2 cup Prosecco and garnish with lime zest.

Serves 4

Combine 2 cups brewed black tea, 1/2 cup fresh Meyer lemon juice, and 1/4 cup cane sugar in a pitcher. Stir until sugar
dissolves, then add 1  1/4 cups Prosecco. Serve over ice with lemon wedges.

Serves 1

Julienne 1 large slice crystallized ginger and transfer to a glass. Add 4 splashes bitters and 1/2 cup Prosecco. Stir just before serving.