Blueberry Prosecconade

Last year at this time, I was cutting white grape juice with water and pouring it into an empty bottle of Oyster Bay Sauvignon Blanc to mask my pregnancy from unknowing friends and family. This year, I’m mixing blueberry vodka, lemonade, and prosecco and topping them with fresh blueberries to make Blueberry Prosecconade  And then drinking it.

 

This year > last year.

 

 

I got this idea for Blueberry Prosecconade from my Aunt Jane after Murph and I payed her a visit for lunch a couple weeks ago. She handed me a tuna sandwich and a cocktail with blueberry vodka and lemonade. BEST AUNT EVER. And I said to her “ya know what would just be the cherry on top of this deliciousness? A splash of prosecco!” And yes, it’s the cherry on top of a big fat summery cocktail sundae.

 

Tips for the perfect Blueberry Prosecconade: let the vodka/lemonade and triple sec chill for a while – it lets the flavors combine. It’s not mandatory but I find makes a difference. Kind of like sangria always tastes better when you let it sit overnight.  Another tip is to add the prosecco right before you’re planning to serve/drink these as those bubbles are perfection when they’re freshly poured. I also like to prepare these in individual glasses, however you could always just prepare it in a large pitcher and dole it out that way.  But again, the timing of your prosecco pouring is key. It’s like a broadway star who can’t come out of it’s dressing room until showtime for the element of suspense. 

 

Analogy & Cocktail win.

 

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