Cranberry Bellinis

Ring in the new year by making these seasonal Cranberry Bellinis! Unsweetened cranberry juice is combined with simple syrup and prosecco to create these festive cocktails that are perfect for New Year’s Eve!

New Year’s Eve is THIS WEEK!

I don’t know about y’all, but I love the idea of having a signature cocktail whenever I host a party. And since we miiiiiiight be hosting folks this week — you know, since we have a baby who will NOT be impressed by going out for New Year’s Eve festivities — I figured it was time for me to figure out what to make, drink-wise.

Bellinis are a traditional Italian drink made with fresh peach nectar and prosecco. It originates from Venice, Italy, and my friends and I shared bellinis at the bar where it was invented when I studied abroad.

Unsurprisingly, bellinis are absolutely delicious.

And when thinking about what kind of New Year’s cocktail would be lovely, I decided it would be fun to spin a bellini on its head.

This cocktail calls for three ingredients: unsweetened cranberry juice, simple syrup and prosecco.

That’s it.

And it’s very important for me to stress that if you don’t purchase unsweetened cranberry juice, you probably won’t need the simple syrup, but since I haven’t tried this recipe with the sweet stuff from the store, I can’t recommend it. There’s something delightfully tart about this cocktail that you will not achieve when purchasing the sweetened cranberry juice from the store and mixing it in.

That said, you simple mix all three ingredients, garnish with some fresh cranberries and a sprig of rosemary, then enjoy immediately!

Super simple and suuuuuper delicious.

Here’s how you can make one (and then repeat or double/triple, etc., to make more for a crowd!):

Are you making any special drinks for New Year’s Eve?

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Erin Skinner

Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

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