Whenever we entertain for a large group, I like to serve a signature cocktail or drink. It keeps people from being overwhelmed with choices of wine, beer, and cocktails, and it makes it much easier on me as the hostess.
On Sunday, we will be hosting Easter dinner, and I plan to make this tasty punch.
RASPBERRY PEACH PROSECCO PUNCH
12 oz. frozen raspberries
2 cups peach nectar, chilled
1 bottle of Santa Margherita Prosecco Superiore DOCG, chilled
1. Place frozen raspberries in a large glass pitcher or bowl.
2. Top with the peach nectar and Santa Margherita Prosecco Superiore DOCG.
3. Fill remainder of the pitcher with ice cubes. Stir and serve cold.
NOTE: I like to use frozen peach slices as ice cubes. They keep the drink cold, and they look so pretty.