When I think of Champaign, Prosecco or Rose` I can't help but want to channel my inner Lady GoLightly. Aka Audrey Hepburn from Breakfast at Tiffany’s. Call it cliché’ call it typical, I don’t mind. Back in the day I used to watch that movie so many times. If I can be really honest, probably every other day! Fantasizing about how amazing her life would be to just have for a day. Live in New York City, wear fabulous clothes, be an actress. You know what I mean right?

The thing is when I grew up I finally figured out what she did in the “Powder Room” with those men each evening. I’ll let your imagination run away on that one. Some how the charm of her glamorous lifestyle, of chic clothing, fancy parties and her tiny apartment seemed to take my breath away. (Although, Currently speaking it doesn’t look like it was all that fabulous after all.)

This shoot wasn’t fully inspired by Audrey, but after staring at my screen editing I couldn’t help but think of the movie. Of her, Of the Scenes of fancy parties with great music, and of Course Paul Darling. (Insert British accent from his mistress) How can we forget him?

I am sure she would have been smart enough to make fancy ice cubs for her drinks as well, or maybe she couldn’t afford an extra bottle of Prosecco to make them? Either way, I have a wonderfully easy way to spice up your Prosecco, or to keep your glass chilled. And while your making them, maybe channel your inner Audrey, you know she is in there!

Prosecco Ice Cubes, with Fresh Blueberries and Cointreau, Recipe

Ingredients and Materials:

-2 rubber ice cube trays, (I find these are the easiest to use, the ice cubes pop out really easy)

-1 bottle of Prosecco (Lamarco is a great one!)

- 1 bottle of Cointreau, orange liquor

-1 bunch of fresh BlackBerries, or any that is in season

- A tea towel to wrap the Bottle of Prosecco with when opening

Directions:

First make sure to chill your Prosecco in the fridge for at least an hour, to speed up the process you can throw it in the freezer. Just don’t forget it, I have totally done that before and ended up with ice of course.

Take the tea towel and wrap it around the chilled Prosecco, pull the top off straight up away from your face. Go slow! Unless you are a pro and use a saber. Grab your ice trays; fill them with the Prosecco leaving room for the Cointreau and berries. Then add in a splash (about ½ tablespoon) of Cointreau in each ice cub spot, and fill to top. If desired add in berries to each cube. Freeze for a good 6-12 hours. (Depending on your Freezer. This also works if you choose to leave the berries out.

When serving the Prosecco, add in one or two ice cubes to your glass and enjoy!