The weekend before Thanksgiving we were invited to our friends, Jeff and Mandy M’s house for a dinner party. Knowing that I like to share a sparkling wine-based cocktail for the holidays, I thought this was the perfect place to test one. Thankfully Jeff and Mandy were willing participants, even reserving a lovely pair of glasses and helping to set the stage for the photo.
The syrup is a bit swe
et and a bit savory thanks to the rosemary. The longer you can let the two infuse together, the better.
Since the cocktail was enjoyed by all eight of us that evening, I decided to serve it at Thanksgiving. Once again it was a hit – both with adults and children. Our nephews and niece know their Aunt Nicole well as they didn’t even blink an eye when I asked if they wanted some of this yummy syrup mixed with water or seltzer water. This offering went up against some Trader Joe’s fruit sodas and a Shirley Temple. All three (ages 6 to 12) enjoyed it and came back for more.
What I love about making syrups like this one is that it is very versatile. You can use it to add a bit of color and flavor to sparkling wine, brighten up a traditional gin and tonic or vodka and soda, or serve it as ‘fancy’ drink to those under the age of 21. Add in a few fresh cranberries and a small sprig of rosemary for garnish and it looks pretty, too.
Make the syrup in advance of the holidays so you have it on hand. Or, if you’re really ambitious, when you first see cranberries in the store, make it and freeze it.
| Cranberry-Rosemary Sparkler | | Print |
- 1 cup fresh cranberries
- 1 cup raw sugar
- 1 cup water
- 3 sprigs fresh rosemary
- Sparkling wine such as Prosecco (see Notes)
- Garnish with a few fresh cranberries and a small rosemary sprig
- Bring cranberries, sugar, water and rosemary to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.
- Let mixture boil for 5 to 7 minutes, breaking up cranberries with the back of a wooden spoon.
- Remove the pan from the heat and set aside to cool to room temperature allowing the flavors to deepen – at least 2 hours.
- Once cooled, remove rosemary sprigs and pour syrup through a strainer and discard the solids. Pour it once again through the strainer to remove any small solids (you’ve now double strained the syrup).
- Add 2 to 3 teaspoons of syrup to a Champagne flute and top with Prosecco or sparkling wine. If needed, carefully stir to mix in syrup.
- Store syrup in a glass jar. Keeps about 2 months in the refrigerator.
* Recipe can easily be doubled or tripled - just use a larger pan for heating.
* If you don’t have raw or Turbinado sugar, you can use regular white sugar.
* Syrup will keep frozen for a few months.
Thank you for this scrumptious cocktail! We had a great time testing it out, plus it’s always great company with you guys. It’s a beautiful drink and tastes just as special!
Mandy – Thank you for the ringing endorsement! We always have a lovely time with you. Merry Christmas!