It’s the first day of fall, so we’re mixing up a pitcher of fall punch.
This one combines fall flavors—apple cider, cinnamon, ginger—with vodka, Prosecco and cinnamon liqueur.
These days, we’re not having too many guests; so we cut the recipe in half. The half-recipe fits into a 64-ounce pitcher (or a 32-ounce jar).
You can also make a quarter of the recipe.
We personally don’t add sparkling wine or club soda to a punch until ready to serve: The bubbles stay longer. We just blend everything else in advance, which allows the flavors to meld.
If you mix all the ingredients except the Prosecco, you can keep them in a pitcher in the fridge until you’re ready to serve. Then, add the Prosecco and stir lightly, so as not to break the bubbles (we use a figure 8 motion).
For for a smaller group, add the blended mixture to the glasses, and top off with the Prosecco.
If you’re only using 1/2 or 1/4 of a bottle, use a champagne recorker (resealer) to keep the fizz in the remaining Prosecco.
For a punch bowl, freeze a block of ice in advance. You can use a bundt pan to create an attractive shape. We use a star-shaped gelatin mold.
The larger the piece of ice, the slower it will melt. Ice cubes will melt much faster than a block of ice, and will dilute the punch that much faster.
TIPS ABOUT THE ICE
RECIPE: SPARKLING CIDER FALL PUNCH
Thanks to La Marca Prosecco for this recipe.
1 (750ml) Prosecco, chilled
10 ounces premium vodka
5 ounces cinnamon liqueur
2 liters (68 ounces) apple cider
1 bottle/can (12 fl. ounces) ginger beer
10 ounces premium vodka
Garnishes: apple, pear and/or orange slices, 2-3 cinnamon sticks
Ice block for the punch bowl or ice cubes for a pitcher
For A Punch Bowl
1. ADD the ingredients to a large punch bowl, and stir to combine, and store in refrigerator before use.
2. PLACE a large block of ice in mixture 10 min before service, pour in base, top with Prosecco, lightly stir to combine, and garnish.
For A Pitcher
1. CUT the recipe in half or in quarters. Combine and refrigerate the ingredients, except the Prosecco. Chill the Prosecco without opening.
2. POUR into glasses, top off with Prosecco and garnish as desired.
The major types of sparkling wines are:
Asti Spumante and Prosecco from Italy.
Cava from Spain.
Crémant from France.
Espumante from Portugal.
Sekt from Germany.
Sparkling wines from Austria, New Zealand, South Africa, the U.S. and other countries.
Red wine sparklers such as Italian Brachetto and Lambrusco, and Australia’s sparkling Shiraz.
Prosecco hails from northeast Italy, though its heartland is a small region in the Veneto called Conegliano Valdobbiadene.
The Veneto region stretches from the Dolomite Mountains to the Adriatic Sea. The regional capital is Venice.
Because of the bright acidity and the abundance of bubbles, Prosecco cut right through rich, salty foods making them a perfect partner for:
Light bites like cheese and charcuterie boards, olives, almonds (stuffed mushrooms are great here)
Pizza and flatbreads
Pasta or anything with salty cheeses like parmesan
Oysters on the half shell, seafood platters and dishes
Sushi, sashimi and crudo
Plus, it goes well with lighter fare, including fish and shellfish:
And spicy foods, too, including Chinese, Indian, Thai and other Asian cuisines.
And because of its lightness and high acidity, it can easily be drunk with a vinaigrette-dressed salad.
 Who needs a little punch cup, when you can pour a tall glass of punch from a pitcher (photo © Freestocks).
 Enjoy La Marca Prosecco straight, or blended in a cocktail or punch (photo © La Marca Prosecco).
 Fuji apple cider from Red Apple Orchards (photo © Red Jacket Orchards | Facebook).
 Goldschläger Cinnamon Schnapps, from Switzerland, is a liqueur with very thin, yet visible flakes of gold floating in it. So much more festive than other cinnamon liqueurs! (photo © Diageo).
 Gosling’s Ginger Beer (photo © Allmart Distributing | Gosling’s Rum | Facebook).