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Two Cocktail Ideas for the Summer!


With the official start of summer yesterday, it’s time to start thinking about the cocktails you want to stay cool with and enjoy this summer.

The first recipe below uses Santa Margherita Prosecco Superiore. For a twist on a cocktail, try this recipe for Winesicles!

Santa Margherita Winesicles


Santa Margherita Prosecco Superiore
Edible flowers
Popsicle mold


  1. Place 3-5 edible flowers in each popsicle mold and fill it with Santa Margherita Prosecco Superiore.
  2. Freeze for 4-6 hours, or until completely solid.
  3. Once frozen, remove mold and garnish popsicle sticks with ribbon.

Or try this cocktail recipe below that requires whiskey and Cointreau.

Basil Nectarine Smash Cocktail

Basil Nectarine Smash


1.5 oz of bourbon
0.5 oz of Cointreau
½ peach
6 Mint leaves
Peach Nectarine Sparking Ice
Slice of peach and sprig of mint (garnish)


  1. Add bourbon, Cointreau, and mint leaves to shaker.
  2. Muddle.
  3. Add ice.
  4. Shake and strain into Collins glass ½ filed with ice.
  5. Top with Peach Nectarine Sparkling Ice. Garnish with peach slice and sprig of mint.


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