December 21, 2015

  • 1/2 oz cranberry-rosemary syrup
  • Champy
  • 1 T sugar for rim
  • 5 rosemary leaves, chopped, for rim
  • lime wedge for rim
  • 1/2 sprig + 1 cranberry for garnish

For the rim: Slice 5 rosemary leaves and combine with sugar. Take lime wedge and rub around the rim of the flute. Dip the rim of the Champagne flute (or half of the flute) into the sugar and rosemary mixture.

In a Champagne flute, pour in cranberry-rosemary simple syrup, and then top off with Champy. Stir slowly. Garnish with a small sprig of rosemary and a cranberry (pierce the cranberry with the rosemary sprig).

Cranberry-Rosemary Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup cranberries
  • 4 sprigs rosemary

Combine ingredients and bring to a boil, then simmer for 8 to 10 minutes. Let cool, then use in cocktail.