Prosecco Gold Rush Recipes

Steps:

• Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
• Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
• Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!

Steps:

• Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
• Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
• Strain into a rocks glass filled with one large ice cube. No garnish.

Steps:

• Pour Prosecco or champagne into a small chilled pitcher without ice. Add vodka & Goldschlager and stir to mix gold flakes evenly through the drink.
• Pour into 4 chilled champagne flutes.
• Does it get any better than this?.
• (Michael says "Serves 4"--Funny Guy!).