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Celebrating Spring with Risata Wines


I never thought this day would come.



It's *officially* the first day of Spring.
Winter has felt extremely long these past few months, and I'm ready for a change in the air. Now that the sun sets at 7 PM, I can start to feel subtle changes happening around the City. I've noticed how even a couple more hours of daylight can make such a big difference in one's attitude and mood. 

This time of year, I find myself gravitating towards anything fruity and refreshing. I've had my fair share of hot, boozy drinks and I'm ready for a change in not just the air, but even in my choice of cocktail.


I'm partnering with Risata Wines to share a tasty cocktail to try this season -- Risata Lemosa.
I modified the recipe with a couple of different ingredients, in case you need to substitute anything. I had trouble finding the blueberry syrup in the recipe, so I opted for blueberry schnapps instead. 
You can find this at any liquor and spirits store.  

I prefer wine over beer and liquor any day, so I was excited to try these. I love the detailing of the bottles and how easy the grip is to hold. I think that's something most people tend to overlook when it comes to picking out a bottle of wine. It's important to find a bottle that won't slip out of your hands while pouring... or gifting!

I'll also be trying the iL Rosso and Sparkling Rosé bottles in the weekends to come.
Cheers! 

What's your go-to Spring cocktail? Feel free to share any recipes you have with me below. 😊🍷


What You Need:

- 2 oz. Risata Prosecco
- 1/4 cup Lemonade
- 1 tbsp Blueberry Schnapps (substituting for blueberry syrup)
- blueberries
- mint leaves (optional) 


Steps:
1. Add lemonade and blueberry schnapps in a glass and stir. I decided to not add any ice because my Prosecco was already chilled beforehand. 
2. Top with Risata Prosecco.
3. Garnish with blueberries or mint, if desired.

The blueberries were a great touch, in my opinion. 


Learn more about Risata Wines and other recipes you can make here.


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Thank you to Risata Wines for partnering on this post. All thoughts and opinions are my own.

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