Recipe provided by Jordan Catapano

Love is in the air this month. According to several online surveys conducted over the past five years, about six-million men pop the big question on Valentine’s Day every February. That’s a lot of diamonds! If you’re on the proposing end of this question, or suspect that you might be on the receiving end, plan to make the moment extra special by having a chilled bottle of Stella Rosa Moscato on hand. Fruit forward and sweet with delicate bubbles, Stella Rosa Moscato tastes delicious any way you serve it.

Stella Royal

4 – 6 ounces Stella Rosa Moscato

1 ounce Dekuyper Crème de Cassis

¼ ounce fresh lemon juice

Lemon twist garnish

Directions

Pour the Dekuyper creme de cassis and lemon juice into your champagne flute. Tilt your glass to a forty-five degree angle and slowly add the Stella Rosa Moscato. Garnish with a twist of lemon and serve.

Baja Bride

4 – 6 ounces Stella Rosa Moscato

1 ounce Patrón Silver Tequila

½ ounce Cointreau Liqueur

¼ ounce lime juice

Directions

Pour the Patrón silver tequila, Cointreau liqueur, and lime juice into your champagne flute. Tilt your glass to a forty-five degree angle and slowly add the bubbly. Garnish with a wheel of lime and serve.

Strawberry Pomegranate Shortcake

4 – 6 ounces Stella Rosa Moscato

1.5 ounces PAMA Pomegranate Liqueur

1 ounce Bonnet Crème de Fraise Strawberry Liqueur

Strawberry garnish

Directions

Pour the PAMA and Bonnet Crème de Fraise into your champagne flute. Tilt your glass to a forty-five degree angle and slowly add the bubbly. Garnish with a strawberry and serve.