3 oz Prosecco
2 oz Martinelli’s Sparkling Cider
1 oz Hipstirs Pumpkin Spice Syrup
Combine the still cider and Hipstirs Pumpkin Spice Syrup in a cocktail shaker with ice. Add the sparkling cider and prosecco to a wine glass. Shake the cocktail shaker and strain the still pumpkin apple cider over the prosecco and sparkling cider.
1 oz Vodka
½ oz Liquid Alchemist Raspberry Syrup
½ oz Hipstirs Cranberry Pie Syrup
2 oz Cranberry Juice
1 oz Lemon Juice
3 oz Sparkling Wine
Fresh cranberries and rosemarry for garnish.
Mix together all ingredients except for sparkling wine in a shaker tin with ice. Add 3 oz sparkling wine and ice to wine glass. Shake tin and strain contents into wine glass. Garnish with fresh cranberries and rosemary sprig.
1 oz HipStirs Cranberry Pie Syrup
5 oz Champagne or Prosecco
Combine in a champagne flute or coupe glass. Garnish with berries, herbs, or citrus.
1 oz HipStirs Blackberry Mint Syrup
5 oz Champagne or Prosecco
Combine in a champagne flute or coupe glass. Garnish with berries, herbs, or citrus.
For the ice:
Cranberry juice
Fresh/frozen cranberries
Blood orange slices
For the cocktail:
1oz HipStirs Cranberry Pie Syrup
Champagne or sparkling wine, too top
Garnish: Fresh rosemary sprigs
Add two slices of blood orange to each ice cavity along with 3-5 cranberries. Fill the ice tray with cranberry juice and freeze overnight. Add 1oz of Cranberry Pie Syrup to a coupe glass and add an ice cube. Top with champagne or sparkling wine and garnish.
