Ingredients
- ¾ ounce Aperol
- ¾ ounce St-Germain
- ¾ ounce lime juice
- ¾ ounce rosemary-infused simple syrup (see note)
- 2 ounces dry sparkling wine
- Rosemary sprig for garnish
1 drink
Preparation
- Shake the Aperol, St-Germain, lime juice and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine. Garnish with a large sprig of rosemary.
- To make the syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Add 6 rosemary sprigs, turn heat to low and cook for 30 minutes. Let cool, strain out rosemary, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.
Dining and Cooking