IT'S FIVE O'CLOCK SOMEWHERE: Andean Solstice Fusion
When it comes to the holidays, my absolute favorite thing is that everything sparkles! Much to my husband’s dismay, I am a glitter gal. Therefore, it was so much fun creating this cocktail to bring a little glitter to the drinks this holiday season.
Inca Gold Wine is a sweet table wine that is fused with passionfruit and mango, the two most popular fruits of Peru.
Andean Solstice Fusion
Ingredients:
1 bottle of Inca Gold Wine
1 can of Cranberry Juice
1 bag Cranberries
Fresh Rosemary
Ice cube trays
Edible gold glitter
Instructions:
Grab your ice cube tray and put two to three cranberries in a slot, add the rosemary on top, and then cover with cranberry juice.
When ready to serve, grab a wine glass, and pour Inca Gold Wine at the halfway mark.
Add two to three infused ice cubes.
Add a dash of the edible gold glitter.
Swirl and ready to serve.
Note: I let my tray freeze overnight to get the most potent taste.
To find out more about Inca Gold Wine and how to order make sure to follow them on Instagram @incagoldwine