Cocktail Towers Recipe

Chill and prepare

Place the beverage tower or dispenser in the refrigerator for 15–30 minutes to chill if possible. Chill Prosecco and soda water. Wash and dry orange and slice into 6 thin wheels.

Assemble tower

Fill the bottom of the chilled tower with 2 cups of large ice cubes. Add the 6 oz Aperol evenly into the tower.

Add sparkling components

Slowly pour in the 12 oz chilled Prosecco to preserve bubbles, then top with 4 oz chilled soda water. Stir gently twice with the long-handled spoon to combine—do not over-stir to retain effervescence.

Garnish and serve

Float the 6 orange slices on top and add remaining 2 cups of ice if desired. Place the dispenser on the table and serve into glasses filled with a couple of ice cubes. Optional ratio per glass: 3 oz Prosecco, 1.5 oz Aperol, splash soda.

Chill and prep aromatics

Chill the beverage tower and Prosecco. Gently clap mint leaves between your palms to release aroma. Thinly slice the lime into wheels.

Layer ice and mint

Place 2 cups of ice in the bottom of the dispenser and scatter about half the mint leaves and two lime slices on top of the ice to infuse as the drinks chill.

Add liqueur and Prosecco

Pour in the 4 oz elderflower liqueur, then slowly add 14 oz chilled Prosecco. Add 4 oz chilled soda water on top. Stir gently once or twice to combine.

Finish and serve

Float remaining mint leaves and lime slices. Top with the remaining 2 cups of ice if desired. Serve into glasses with a sprig of mint and a lime wheel—suggested per glass: 3.5 oz Prosecco, 1 oz elderflower liqueur, splash soda.

Prepare fruit and chilling

Thinly slice the peach, core and thinly slice the green apple, and slice the lemon into wheels. Chill the white wine, peach schnapps, and the dispenser if possible.

Macerate fruit (optional)

If you want a slightly sweeter, more infused sangria, toss the peach and apple slices with 1 tsp sugar in a bowl and let sit 10–15 minutes to release juices.

Assemble sangria tower

Place 2 cups of ice into the bottom of the dispenser. Add the macerated fruit (or fresh fruit if not macerating) and lemon slices. Pour in 28 oz chilled white wine and 2 oz peach schnapps.

Top with bubbles and serve

Top with 6 oz chilled club soda or sparkling water and stir gently to combine. Adjust sweetness to taste by adding an additional 1–2 tsp sugar dissolved in a little wine if needed. Float a few fruit slices on top and serve over ice in glasses.

Quantities listed serve 2–4 depending on pour size—estimate 4–6 oz per serving. Keep Prosecco and soda chilled until just before assembly to maintain bubbles. Do not over-stir any sparkling component. Replenish ice in the dispenser as it melts, or keep a bowl of extra chilled ice nearby for guests. Clean the spigot after use to prevent sticky residue.