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.