Ingredients

• ½ cup mint leaves, divided
• 14 sugar cubes
• ¼ cup dry vermouth
• ¼ cup grenadine
• 1 tablespoon orange bitters
• Ice cubes, as needed
• 1 (750-ml) bottle chilled prosecco sparkling wine

Steps

1. Combine in cocktail shaker: ¼ cup mint leaves, and sugar cubes. Muddle ingredients 1–2 minutes. Add dry vermouth, grenadine, and bitters; muddle 1 more minute. Add ice, then cover shaker with lid and shake vigorously for 1 minute.
2. Evenly pour prosecco into 8 large, chilled martini (or white wine) glasses. Evenly pour strained vermouth mixture into each glass. Garnish with remaining mint leaves before serving.
More great recipes at publix.com/liquors.

Ingredients

• 1 shallot
• 1 ½ cups prosecco sparkling wine
• 6 sprigs fresh thyme
• 2 baby cucumbers
• 6 campari tomatoes
• 2 tablespoons fresh chives
• 2 tablespoons fresh Italian parsley
• ¼ cup champagne vinegar
• 1 tablespoon country Dijon mustard
• 1 ¼ teaspoons Greek seasoning, divided
• ½ cup (+2 tablespoons) grapeseed oil, divided
• ½ cup extra-virgin olive oil
• 3 romaine hearts
• 1 (14 oz) can hearts of palm
• 4 oz imported feta cheese

Steps

1. Coarsely chop shallot. Add to small saucepot: prosecco, shallots, and thyme sprigs. Bring to a simmer, over medium, and cook 12–16 minutes until liquid has been reduced to ¼ cup. Strain wine reduction and discard solids; chill wine reduction.
2. Thinly shave cucumbers lengthwise on mandolin (strips should be about 1⁄16-inch-thick); quarter tomatoes. Thinly slice chives; finely chop parsley.
3. Combine in blender: chilled wine reduction, champagne vinegar, Dijon mustard, and ¾ teaspoon Greek seasoning. With machine running, slowly drizzle in ½ cup grapeseed and ½ cup extra-virgin olive oil. Blend until smooth and emulsified. Stir in chives and parsley; set aside.
4. Preheat grill (or grill pan) on medium. Halve romaine hearts lengthwise; trim root end (leave ½-inch root attached to hold lettuce together). Drain and pat dry hearts of palm. Season romaine hearts with remaining ½ teaspoon Greek seasoning. Coat romaine and hearts of palm with remaining 2 tablespoons grapeseed oil. Arrange romaine on grill, cut-side-down, and grill 1–2 minutes on each side until grill marked, but still crisp in center. Arrange hearts of palm on grill and grill 1–2 minutes on each side, until grill marked.
5. To serve, quarter hearts of palm lengthwise. Roll shaved cucumber strips up into ribbons; crumble feta. Arrange romaine hearts on large serving platter. Place cucumber ribbons, tomatoes, and hearts of palm around romaine. Drizzle salad with ½ cup vinaigrette. Top with feta; serve with remaining dressing on the side.