Cranberry Rosemary Champagne Cocktails are a festive, fizzy, not-too-sweet cocktail that’s perfect for the holidays. The ombre color, green rosemary sprigs, and ruby-red cranberries make them especially pretty to serve, too.
For the Cranberry Rosemary Syrup:
- 8 ounces fresh cranberries (2 heaping cups)
- Juice of 1 lemon
- 2 cinnamon sticks
- 1 cup sugar
- 1 cup water
- 4 large sprigs fresh rosemary
For the Cocktails:
- 3 tablespoons Cranberry Rosemary Syrup
- 1 tablespoon fresh orange juice
- 6 ounces champagne, sparkling wine, or Prosecco
- For Garnish: a cinnamon stick, orange slice, and frozen cranberries to keep it cold
- Make the syrup. Combine the ingredients in a small saucepan and bring to a simmer. Simmer gently until the sugar is dissolved and the cranberries have popped and turned the syrup red.
- Allow the syrup to cool and sit at room temperature for 30 minutes to infuse. Then strain the syrup through a cheesecloth or fine mesh strainer, pressing down on the cranberries to get all of their juices.
- Allow the syrup to chill in the fridge for at least 2 hours.
- Make the cocktails. Fill champagne flutes with 3 tablespoons of the Rosemary Cranberry Syrup. Layer with 1 tablespoon of fresh orange juice on top of that. Pour the 6 ounces of bubbly in each glass. Garnish with frozen cranberries, a sprig of fresh rosemary, and an orange wedge. Enjoy!
I used a 10-ounce bag of fresh cranberries (commonly found at most grocery stores in this quantity), popping 2 ounces in the freezer for garnish and using the 8 ounces for the syrup.
The syrup can be made a week ahead of time and kept in the fridge.