{recipe} Rosé Champagne with Rosemary Syrup

As an apartment dweller with no backyard nor patio to speak of, part of my strategy this summer has been to invite myself over to other people’s backyards for BBQs and other outdoor fun. On a recent sunny Sunday, I had done just that, and upon arrival our consummate hostess immediately offered up glasses of chilled rosé champagne with a bit of rosemary syrup she had made, using sprigs from the hedgerow of sweet-smelling rosemary in her backyard.

This is the perfect summer drink, with refreshing herbal notes that complement the bubbly very well. It’s also easy to make, and of course, very pretty, whether you’re sitting on your stoop some sweltering evening or tasked with festive drinks for a bridal shower.

You can use the leftover rosemary syrup in other herbalicious cocktails, too. For inspiration, check out this Campari-based aperitif from Tokyo Terrace, Broke Ass Stuart’s cucumber gin concoction, or this twisted lemon drop from Leite’s Culinaria.

Rosé Champagne with Rosemary Syrup

Ingredients:

• 1 cup turbinado (raw) sugar
• handful rosemary sprigs (about 5) – rinsed
• chilled Rosé champagne or sparkling wine of your choice

Method:

• Put turbinado (raw) sugar and 2 cups water in a saucepan. Bring to a boil and cook until all sugar crystals are melted.
• Turn off heat and add rosemary sprigs. Let the sprigs steep in the sugar syrup for 15-30 minutes, then strain and cool to room temperature.
• Put a small dollop of syrup in a glass of very well-chilled pink champagne and stir gently to mix. Add more syrup to taste if desired.
• Garnish with a rosemary sprig.