![Pink Moscato Cake Break Cocktail](https://s3.amazonaws.com/barefootwine.co.uk/production/s3fs-public/recipes/BFC_Cocktails_Cake-Break_blog_0.png)
Cake Break Pink Moscato Cocktail
Featuring
Pink Moscato
![Barefoot Pink Moscato](https://s3.amazonaws.com/barefootwine.co.uk/production/s3fs-public/wines/BFC_PinkMoscato_761%20%281%29.png)
We could all use more times when fate brings together two of our favorite things. Thank goodness our Cake Break Cocktail pairs our Pink Moscato wine with cake.
Ingredients
- 85 ml Barefoot Pink Moscato
- 30 ml Cranberry Juice
- 15 ml Vanilla Syrup
- 10 ml Chocolate Vodka
- Angel Food Cake
- Chocolate Powder
Directions
- Cut angel food cake into small squares no larger than 1 inch.
- Place 3 to 4 cubes on a skewer.
- Roll skewered cake cubes in chocolate powder and set aside.
- Place liquid ingredients in a cocktail shaker with ice.
- Shake until chilled. Strain into a chilled cocktail glass.
- Place prepared cake skewer across the top of the glass.