Happy New Year's Eve! Before the clock strikes midnight make sure you have a two simple ingredients on hand to pour a tasty cocktail to toast with. Sparkling Ginger & Prosecco Cocktails are made with spicy ginger beer, sweet Prosecco, and made extra festive when topped with a cotton candy garnish.
It's said that the way you spend New Year's Eve and begin the New Year sets the stage for the entire year to come. This New Year's Eve I'm celebrating with friends, family and a heart full of happiness and gratitude for all that has taken place in my life this year. My wish for you friends is a night filled with fun, celebration and excitement at the prospect of a fresh new year to come. Cheers! See you all in 2014.
photos by Leah Bergman / More photos of this cocktail on Style Me Pretty Living
Ginger & Prosecco Cocktails
Prosecco or Champagne - chilled
Ginger Beer- chilled
white cotton candy
edible gold star sprinkles- available at Michaels or cake supply stores
1. In a small dish mix 3 Tbs sanding sugar with 1 teaspoon ground ginger and set aside.
2. To rim champagne flutes, dip in ginger beer and then in the ginger-sugar mixture.
3. Fill champagne flutes ⅓ of the way full with ginger beer and then slowly top with Prosecco.
4. Garnish with a small puff of cotton candy. Sprinkle with more ground ginger and a pinch of edible gold star sprinkles. Enjoy!
Chelsea Tubbs says
The cotton candy is such a fun touch Leah, you're a genius! A very happy 2014 to you sweet girl!
Amanda @ Once Upon a Recipe says
Happy New Year, Leah! I have a bottle of Prosecco left over in my fridge from last night...might have to have a belated new year's cocktail, as this sounds delicious!
Yum! Yum! Yum!
Happy New year!
Tess @ Tips on Life and Love says
Ah, I'm too late to make this for New Year's. Oh well, I guess it's never too late to start the New Year off right. I will have to give this recipe a try-- thanks for sharing!
Yum! This is like the classy party version of my favorite the Moscow Mule.
Leah Bergman says
Exactly!! I thought the same thing as I was creating it.