LC Plenty For Seconds Note
You may initially find yourself aghast at just how much blood orange nectar this recipe makes. That is to say, it makes a heck of a lot more than you’ll need for just 2 cocktails. But before you pass judgment on the soundness of our logic in not scaling down the nectar recipe, take a taste of it gussied up with some Prosecco and elderflower liqueur from the good folks at St. Germain. We think you’ll understand our rationale the moment you partake of this effervescent elixir. And it’d be a damn shame to not have enough for seconds. Or threesies. Oops. We mean thirds. As in refills. Really. Hiccup.
Blood Orange and Prosecco Cocktail
- Quick Glance
- 15 M
- 25 M
- Makes 2 cocktails
Special Equipment: Cocktail shaker
- For the blood orange nectar
- For the cocktail
Stir together the orange juice, lemon juice, sugar, and water in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
Let the nectar cool slightly, then strain it through a fine-mesh strainer into a 1-quart glass jar or other container with a lid. Let cool. Cover and refrigerate for at least a few hours and up to 2 weeks.
Combine the blood orange nectar, St. Germain, and Prosecco in a cocktail shaker filled with ice. Shake and strain into 2 chilled coupe glasses or flutes.
Recipe Testers' Reviews
This blood orange and Prosecco cocktail was fun to make, pretty, and festive to serve. I didn't find blood oranges, so I made the nectar from pink-fleshed Cava Cava oranges. My tasters loved the flavors of the cocktail but thought it was a tad on the sweet side, so for our second glass, we halved the nectar and liqueur. I will make this again for a special brunch.
Stunner of a cocktail! The sweet yet slightly bitter flavor from the blood orange nectar perfectly complemented the dry Prosecco in this cocktail. The blood orange nectar was easy enough to make, although I only made half the recipe. I served this in Champagne flutes on New Year's Eve and it was a hit. I love anything with St. Germain, so I knew this recipe would be a keeper. Cheers!