Ingredients:

  • 1/2 cup Water (for syrup)
  • 1/2 cup Granulated Sugar (for syrup)
  • 4 large Fresh Rosemary Sprigs (for syrup, approx. 4-5 inches each)
  • 2 ounces London Dry Gin
  • 5 ounces Unsweetened Cranberry Juice
  • 1/2 ounce Fresh Lime Juice
  • 3/4 ounce Rosemary Simple Syrup (cooled)
  • To top (approx. 3 oz) Chilled Sparkling Wine or Prosecco
  • Fresh or Frozen Cranberries (for garnish)
  • Small Rosemary Sprigs (for garnish)

Instructions:

  1. Phase I: Prepare the Rosemary Simple Syrup. In a small saucepan, combine the water and granulated sugar. Bring the mixture to a low simmer over medium heat, stirring until the sugar is completely dissolved (about 3 minutes).
  2. Remove the pan from the heat. Add the four large rosemary sprigs. For a stronger flavor, lightly muddle or press the sprigs.
  3. Let the syrup steep at room temperature for 15 minutes. Do not steep for longer than 30 minutes.
  4. Remove the rosemary sprigs. Strain the syrup through a fine-mesh sieve into an airtight container. Refrigerate until completely chilled (at least 30 minutes).
  5. Phase II: Assemble the Cocktails (Per Serving). Ensure your flutes or coupes are chilled. Fill your cocktail shaker two-thirds full with fresh ice cubes.
  6. Pour in the Gin, Cranberry Juice, Lime Juice, and 3/4 ounce of the chilled Rosemary Simple Syrup.
  7. Secure the lid and give the shaker a vigorous 'hard shake' for about 15 seconds until the outside of the shaker is thoroughly frosted.
  8. Double-strain the mixture into the prepared, chilled glass. The glass should be about two-thirds full.
  9. Gently top the drink with the chilled sparkling wine or Prosecco.
  10. Garnish immediately by threading the fresh cranberries onto a small cocktail pick or dropping them into the glass, and adding a small rosemary sprig.