Gratitude (batch version)


Serves 10
40 to 50 mint leaves
10 oz (300 ml) Bacardí Superior White Rum
7½ oz (225 ml) organic, unsweetened cranberry juice
2½ oz (75 ml) simple syrup
5 oz (150 ml) water
2 x 750 ml bottles Villa Teresa Prosecco Rosé, to serve
fresh or frozen cranberries, for garnish


  1. In a pitcher or bowl, muddle mint leaves, then add rum, cranberry juice, simple syrup and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 2½ oz (75 ml) into a flute glass, top with 3 oz (90 ml) Prosecco Rosé and garnish with cranberries.
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