Chambord Bellini is a delicious, easy cocktail recipe made with Prosecco and Chambord Liqueur. It’s a light, refreshing and bubbly sipper that’s super elegant. This simple cocktail is perfect for New Year’s Eve toasting!
THE PERFECT COCKTAIL RECIPE FOR NEW YEARS EVE
I! LOVE! PROSECCO! and I! LOVE! SWEET! LIQUEUUUUURE! Pretending to say that with a French accent, swallowing my tonsils and all…
Hey Hey, sweet friends! Happy Wednesday! The LAST Wednesday of 2015!! What the whaaaa? AS IF!
…no. seriously? IT really IS the last Wednesday of 2015? HOLY HECK!
You know, I just looked at this photo and I have to say… Could I have made this drink any more Christmasy? lookin’!? I mean, I guess I could have. But I shouldn’t have. It should be more New Years-y lookin’. Not Christmasy. Although, I don’t celebrate Christmas until January 7th, so this fits in perfectly with my world. 😉
Let’s just cut right to it ➡ the main idea here is that you have to get drunk on New Year’s Eve. Okay, kidding! You don’t have to get drunk, BUT you do need a good, FANCY drink in your hand. Something along the lines of a Chambord Bellini. See how I smoothly worked into that “main” idea? 😉
It’s one of my best ideas ever, which isn’t really just MY idea since this has been done over and over again – but this one was inspired by my deep affection for Chambord, the sweet and French Black Raspberry Liqueur, and my love for Prosecco. I could down a bottle of Prosecco, instantly. Just sayin’. That’s just how good it is.
Also? If I DID down a bottle, I’d be hospitalized because, only after 1 glass, the room starts to spin. 2 glasses and I can’t spell my name. Not even kidding.
But yeah. Combining Prosecco and Chambord is what happens when France and Italy cross paths, right? And I’m neither Italian nor French, so that’s that. If we go along those lines, then I should be downing Rakija and Vino all.zee.time. By the way, Rakija is moonshine, and according to my Grandfather, you should have a shot of Rakija daily because it kills all the nasty bacteria in your body.
But I digress.
So this will, for sure, be making an appearance when it’s time to ring in 2016 tomorrow night. Yes. Seriously. 2016.
One more thing? Real quick! When I was in 7th grade, I thought that by 2016 I’d be the editor of a HUGE food magazine and that my office would be located in Paris…and well… here we are. Not in Paris. But, Indiana will do. Not a food magazine, either, but Diethood is WAY better than the food magazine I had envisioned. Cheers to that! CLING CLING!!
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- chilled pitcher
- 6 cups frozen or chilled variety of berries , cherries, cranberries, etc...
- 1/2- bottle (300 mL) Chambord Liqueur, chilled
- 1 bottle (750 mL) Prosecco, chilled
- rosemary sprigs
- Fill pitcher with berries.
- Pour Chambord Liqueur over berries.
- Slowly pour in the Prosecco.
- Garnish with rosemary sprigs.
- Pour into champagne glasses.