Halloween (Oct. 31st) and Day of the Dead (Nov. 1 - 3) come very close together, which is fortunate for me because I like to celebrate each with special, bespoke cocktails.
This time I got to combine the two in one cocktail because I found a fun Day of the Dead Cabernet Sauvingon to play with at World Market aka Cost Plus. I knew the minute I saw that skeleton bedecked wine that I was going to do a sparkling skeleton themed sangria recipe.
I had also found some "limited edition" raspberries and late harvest strawberries just begging to go swimming in some fruity Cabernet.
Warm half a cup of the wine with the Raspberry Honey Crème in the microwave for 20 - 30 seconds to make a quick simple syrup that will mix into the sangria easily.
Combine all the ingredients together, except the Prosecco and ice, in a mixing pitcher.
Cover and let sit for a minimum of 2 hours. (Overnight is fine too, but the delicate berries will break down more which also means you get more berry flavor.)
Just before serving transfer the Sangria to a serving carafe filled with ice, leaving enough room to add the chilled Prosecco.
After adding the Prosecco, pour into individual glasses, garnish and serve.
SERVING TIP: Frozen berries make ideal ice cubes. You can also freeze berries in the ice cubes.
