Cranberry Orange Prosecco Cocktail
- Yield 4 cocktails
Cranberry Orange Prosecco Cocktail
- Yield 4 cocktails
Ingredients
Units
For the candied rosemary
- 1/2 cup granulated sugar
- 1/2 cup water
- .25 oz fresh rosemary leaves
- 1 cup granulated sugar
For the cranberry orange prosecco
- 4 teaspoons cranberry jam
- zest of 1/2 orange
- 1 bottle Voveti prosecco
Instructions
- In a small saucepan over medium heat, combine 1/2 cup sugar with 1/2 cup water. Stir occasionally until sugar melts completely, then turn heat to a simmer and add in rosemary. Cook for 5 minutes, then remove from heat and allow rosemary to soak in sugar syrup for 30 minutes.
- Place 1 cup of sugar into a small bowl. Remove the rosemary from the sugar syrup and dip each piece into the bowl. Shake off excess sugar and place on a cooling rack. Allow rosemary to set for at least 30 minutes more. To speed up process, place in freezer.
- To make the prosecco cocktail, combine cranberry jam with orange zest. Spoon 1 teaspoon into each champagne flute. Pour a few ounces of prosecco and stir. Continue pouring until you almost reach the top of the glass, then top with candied rosemary!