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Course Cocktail


  • 2 2/3 cup clementine juice plus 1 tablespoon finely chopped clementine zest, plus 1 clementine for garnish (from 12-14 fruits total)
  • 1/4 cup cane sugar
  • 1 cup organic 100% cranberry juice
  • 3/4 cup fresh cranberries
  • 8 1-inch sprigs fresh rosemary
  • 1 750-ml bottle Lunetta Prosecco, well chilled


  • In a wide, shallow dish, mix zest and sugar together with your fingers. Wet the rim of 8 cocktail glasses with a wet paper towel, and then dredge in clementine sugar to coat. In a large pitcher, use a wooden spoon to muddle cranberry juice, cranberries. Fill pitcher with ice cubes. Top off with clementine juice, and prosecco. Stir vigorously; pour into glasses; garnish with clementine twists and serve.