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.
I love champagne.
Sometimes, I truthfully feel like I was meant to live in the 1920’s. Sipping a stiff champagne cocktail from a gold-rimmed coupe glass, listening to jazz in some dark speakeasy. I love so many things about the 20’s, especially the fashion. (Of course, one thing I wouldn’t care for would be prohibition.)
I used to throw 1920’s parties, and they were pretty fabulous. I would build champagne coupe glasses into a tower, and there would be free-flowing bubbly in addition to champagne punch.
Most of my nights revolve around sweatpants and Netflix, but I do love being extra fancy once in a blue moon. I have a passionate, dramatic flair that’s always been there. I like to experience the finer things in life, Great Gatsby style, once in a while.
And champagne is definitely one of those things. Take me to a French brasserie or a champagne bar, and I am the happiest girl in the world. But I like to carry that feeling of ‘specialness’ with me, even when there’s nothing to particularly celebrate. So, yes, you’ll often find me purchasing a fancy bottle of bubbly for a Tuesday night. No celebration, cause, reason, special occasion necessary.
I highly suggest you guys try it. Don’t “save things” for the weekend or for a special occasion. Celebrate every day, even in little ways. Basically what I’m saying is, Treat. Yo. Self.
Which is 100% what I did with these Cranberry Rosemary Champagne Cocktails.
Thanksgiving obviously inspired these spiced, citrus-laced Cranberry Rosemary Champagne Cocktails.
I make a version of a cranberry and champagne cocktail every holiday, but I try to change it up a bit each year. This year, I’ll be back home in NJ for Thanksgiving so I’m going to be making a punch bowl-sized Cranberry French 75.
But hey, you can never have too many champagne cocktails, eh?
So I decided to play around a bit. I still have a ton of rosemary left from my garden’s last harvest, and I love adding fresh herbs to cocktails. Rosemary also looks so pretty as a garnish, especially paired with cranberries this time of the year.
These cocktails begin with a rosemary-infused cranberry syrup, that’s enhanced with fresh citrus and cinnamon.
It’s a deep, ruby hue, and when added to this cocktail, it creates a lovely ombre finish.
I wholeheartedly hope that these cocktails find a place into your next celebration.
(Or your next Netflix-binge night.)
I hope that you make and enjoy these fizzy, festive Cranberry Rosemary Champagne Cocktails! What are your favorite ways to drink champagne? Let us know in the comments below.
And here’s a few things you may need for this recipe…
Speakeasy Champagne Coupe Glasses // Rodelle Cinnamon Sticks // Threshold Stemless Champagne Glasses // Wholesome Sweeteners Organic Cane Sugar
This post contains affiliate links, but are always products I love, highly recommend, & use in my own kitchen.

Cranberry Rosemary Champagne Cocktails
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
- Yield: 8 cocktails 1x
Description
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.
Ingredients
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
Instructions
- 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!
Notes
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.
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- Sparkling Strawberries + Cream Champagne Float
- Champagne Al Fresco Brunch
- Rosemary Citrus Gin and Tonic
- Spiced Honey Orange Margaritas
- Pomegranate Mint Sangria
I made this-it was fantastic and beautiful! Wanted to make it again but realized I forgot to bookmark it. Just spent half hour looking for this specific recipe-so glad to find it-but thats how yummy it is!
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Thank you, Wendy! So glad you loved it! It is a pretty cocktail indeed. 🙂
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I love the cinnamon element in these. And I’m a big fan of Rosemary so I like to put extra haha.
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It looks so amazing and perfect for my weekend party.
This looks so refreshing and festive! I love it! Cheers to the holidays!
★★★★★
This is so beautiful — and so perfect for the holidays!
This looks pretty, and would be great for the holiday weekend brunches. Perfect for all kinds of parties.
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Wow this looks so pretty and festive! I am going to try to make a non-alcoholic version.
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