½ oz. Bacardi Superior rum
2 oz. Fresh lemonade
½ oz. Monin Blackberry syrup
Zonin prosecco
2-3 Fresh blackberries

Add berries, rum, syrup and lemonade to mixing tin. Shake to break up berries, then add about 1 oz. of prosecco. Pour into sangria glass and add prosecco float.

Brian Sullivan, head of culinary innovation for California Pizza Kitchen, created this seasonal recipe for the chain.