Mulled Frizz with Prosecco DOC Rosé

INGREDIENTS FOR THE SYRUP:
500 ml red wine
100/80 gr sugar
½ apple
2 cloves
2 star anise
1 tablespoon of grated nutmeg
2 sticks of cinnamon
½ orange, juice and zest

To finish the drink:
25 ml of mulled syrup
Ice cubes
10 ml of pomegranate juice (5 ml of lemon juice)
70 ml of Prosecco DOC Rosé
Orange zest and star anise to garnish

To make the syrup simply combine all the ingredients in a pot and bring to a gentle simmer. You want to cook this longer than you would normally cook a mulled wine as you need to reach a syrupy consistency. Let’s say it needs to reduce by half.

When ready, pass it through a sieve let it cool completely.

Now in a mixing glass add a few ice cubes, 25 ml of the syrup and the pomegranate juice and mix for a few seconds. Strain straight away into the glass and top with the cold Prosecco DOC Rosé.

Squeeze a zest of orange on top and garnish with a fresh one together with a star anise.

Enjoy!

Recipe by Danilo Cortellini