Happy first day of spring! In honor of this month’s Kindred Spirit — champagne and its sparkling wine sisters — I thought I’d share a champagne cocktail perfect for the season, the Rosemary Sparkler.
Let’s have a refresher on champagne cocktails. The most classic recipe starts with brandy. Top it with a dry champagne and drop in a sugar cube soaked in Angostura bitters. I’ve shared a few variations on champagne cocktails, including lavender, rose and lemon and thought an herbal variation would be welcome this spring.
Rosemary, though often used in cooking, makes for a great addition to cocktails. It’s bright, fragrant and pungent and adds a unique, woodsy flavor to dry champagne. For this recipe, I made a rosemary simple syrup to use in lieu of a sugar cube. I also subbed vodka for the brandy to achieve a lighter flavor. Garnish the Rosemary Sparkler with what else? A sprig of fresh rosemary.
You can sip on this cocktail as you ring in spring this weekend. It would be perfect for celebrating anything awesome this season, too, and I hope you have lots of reasons to do just that! Cheers! // susannah
Click below to see the Rosemary Sparkler recipe!
A fragrant herbal-infused champagne cocktail
- Rosemary Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 3 sprigs fresh rosemary
- 1 ounce rosemary simple syrup
- 1 1/2 ounces vodka
- 3 to 4 ounces champagne or prosecco
- fresh rosemary sprig, for garnish
- Make the simple syrup. In a small saucepan, combine sugar, water and rosemary sprigs. Bring to a boil over medium-high heat and simmer until the sugar has dissolved, about 3 minutes. Remove from heat and let cool completely. Discard rosemary sprigs. Store in a glass container for up to 1 month.
- Make the cocktail. Add simple syrup and vodka to a champagne flute. Top with champagne. Garnish with a rosemary sprig.
Substitute sparkling cider for a non-alcoholic version of this cocktail.