A recipe for a festive rosemary champagne cocktail, perfect for New Years celebrations.
3 sprigs rosemary
½ c organic cane sugar
½ cup of water
1 ½ ounces vodka
4 ounces of champagne
For the simple syrup:
Combine rosemary, cane sugar, and water on the stove top, bring to a boil, then reduce to a simmer.
Stir until the sugar is completely dissolved.
Turn off the heat, cover & let it steep for 30 minutes.
Remove rosemary and cool to room temperature.
For the cocktail:
Add 2 Tbsp of simple syrup with vodka to coup glass, and top off the remainder with your champagne. Garnish with candied rosemary or a lemon twist.