Saturday, November 16, 2013

Rosemary Pear Champagne Sparkler

This is the cocktail of this year's holiday season! 
Delicious. Simple. Chic. 
Here's how you make it. 

Rosemary Pear Champagne Sparkler

Rosemary Simple Syrup (recipe below)
Pear Nectar 
Brut Champagne 
Rosemary Sprigs (garnish)

1. Pour 1 oz Rosemary Simple Syrup into Champagne Flute 
2. Next Pour 2 oz Pear Nectar
3. Finally Pour 5 oz Brut Champagne
4. Garnish with Rosemary Sprig. Cheers!! 

Rosemary Simple Syrup

4 cups Bakers Sugar
4 cups Filtered Water
4 Sprigs Fresh Rosemary

1. Heat ingredients in saucepan until sugar is dissolved and has reduced slightly.
 Syrup will be a light pretty green color. Turn off Heat. Let Cool Completely. 
2. Store in airtight container for up to 3 weeks in the fridge. 
Happy Holidays! 

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