Cran-Rosemary Sparkler
In an ice-filled shaker, combine liqueur, syrup* and orange juice. Shake for ten seconds, then strain into chilled champagne flute.
*To make spiced honey syrup: Combine equal parts honey and water in a saucepan. Add fresh rosemary, lemon juice, and a cinnamon stick. Remove from heat and allow to cool. Then strain into an airtight container and store in the fridge.
Top champagne flute with Sparkling Wine.
Garnish with an orange peel twist, or for a festive twist use a cinnamon stick.
Ingredients
Directions
In an ice-filled shaker, combine liqueur, syrup* and orange juice. Shake for ten seconds, then strain into chilled champagne flute.
*To make spiced honey syrup: Combine equal parts honey and water in a saucepan. Add fresh rosemary, lemon juice, and a cinnamon stick. Remove from heat and allow to cool. Then strain into an airtight container and store in the fridge.
Top champagne flute with Sparkling Wine.
Garnish with an orange peel twist, or for a festive twist use a cinnamon stick.