SPARKLING SKELETON SANGRIA A Raspberry and Strawberry Sangria for Halloween and Day of the Dead

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.

I love it when a plan comes together.

A Raspberry and Strawberry Sangria

1 Bottle La Catrina Vino "Bride and Groom" Cabernet Sauvignon
1 Split of Prosecco, chilled
1/4 Cup Honey Ridge Farms Raspberry Honey Crème
4 Mexican Lime Slices 
1 Pint Fresh Raspberries, whole
1/2 Pint Fresh Strawberries, sliced

Garnish:  Fresh berries, slice of lime

Tools: Mixing pitcher, Serving Carafe

Glass: Wine Goblet or Cocktail

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.



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